Methods and compositions for consumables

ABSTRACT

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.14/796,937, filed Jul. 10, 2015, which is a continuation ofPCT/US2014/011362, which claims priority from U.S. ProvisionalApplication Ser. No. 61/751,818, filed Jan. 11, 2013, and is related toco-pending PCT/US12/46552, filed Jul. 12, 2012, all of which areincorporated herein by reference.

BACKGROUND OF THE INVENTION

Cheese making has relied on dairy milks as the major ingredient for morethan 4000 years. Dairy cheese is usually made from curds formed fromdairy milk. Dairy milks can readily be made to form curds suitable formaking cheese by contacting the dairy milk with rennet (an asparticprotease which cleaves kappa-casein) at mildly acidic pH. Some cheeses,e.g., cream cheese, cottage cheese and paneer, are made without rennet.In the absence of rennet, dairy cheese may be induced to curdle withacid (e.g., lemon juice, vinegar, etc.) or a combination of heat andacid. Acid coagulation can also occur naturally from starter culturefermentation. The strength of the curds depends on the type ofcoagulation. Most commercially produced cheeses use some type of rennet(animal, vegetable or microbial-derived) in their production. Commoditycheeses or “processed cheeses” such as bulk cheddar, food-servicemozzarella pizza and “cheese products,” or “cheese foods” such asAmerican cheese, American singles, Velveeta, and Cheese Whiz aretypically produced from dairy-derived ingredients and other additivesusing industrial processes which sometimes little resemble traditionalcheese making.

The global dairy sector contributes an estimated 4 percent to the totalglobal anthropogenic green house gas emissions. Producing 1 kg ofcheddar cheese requires an average of 10,000 L of fresh water.Additionally, many individuals cannot digest and metabolize lactose. Inthese individuals enteric bacteria ferment the lactose, resulting invarious abdominal symptoms, which can include abdominal pain, bloating,flatulence, diarrhea, nausea, and acid reflux. Additionally, thepresence of lactose and its fermentation products raises the osmoticpressure of the colon contents. Approximately 3.4% of children in theU.S.A. are reported to have allergies to dairy milks. Many individualschoose to avoid milk for ethical or religious reasons.

Non-dairy milks, including plant-derived milks avoid many of theenvironmental, food sensitivity, ethical and religious problemsassociated with dairy milk and they can be made free of lactose, makingthe generation of dairy substitutes using the plant derived milksattractive. However, rennet is not an effective agent for inducingnon-dairy proteins or emulsions, including plant-derived milks (e.g.,almond milk, chestnut milk, pecan milk, hazelnut milk, cashew milk, pinenut milk, or walnut milk), to curdle. Consequently, traditional cheesemaking techniques have not been successfully used to produce non-dairycheese replicas.

Flavor and aroma in dairy cheese results in part from the degradation oflactose, proteins and fats, carried out by ripening agents, whichinclude bacteria and enzymes in the milk, bacterial cultures addedduring the cheese-making process, rennet, other proteases, lipases,added molds and/or yeasts and bacteria and fungi that opportunisticallycolonize the cheese during ripening and aging. In addition, thebacterial cultures and fungi used in traditional dairy cheesemaking usemicroorganisms adapted to growing and producing flavors in dairy milks.Hence, traditional cheese culturing techniques have not beensuccessfully used to produce non-dairy cheese replicas.

Cheese replicas made principally of non-dairy ingredients arecommercially available. Many of these cheese replicas include some dairyingredients, for example, casein. Some commercially available cheesereplicas contain no animal products. These include fermented cheesereplicas made from nut milks from which insoluble carbohydrates have notbeen effectively removed, and made without using a protein crosslinkingagent and several products in which a starch is a principal ingredientor containing agar, carrageenan or tofu to provide the desired texture.The few fermented products contain Lactobacillus acidophilus, a microbeoften used in dairy yogurts. Most tasters consider none of the currentlyavailable cheese replicas to adequately replicate the taste, aroma andmouthfeel of dairy cheeses.

Complex carbohydrates in currently available cheese replicas made fromnut milks have unfavorable effects on the texture, resulting in aproduct with a grainy mouthfeel and lacking the creaminess of dairycheeses.

Starches that comprise the major gelling agent in many currentlyavailable cheese replicas lead to a relatively high carbohydratecontent, which may be undesirable to consumers, for example thosewishing to limit carbohydrate intake.

Because of these deficiencies, there is currently no cheese replica thatis acceptable to most consumers as an alternative to traditional dairycheeses.

Thus, it is clear that there is a great need in the art for an improvedmethod and system for producing non-dairy cheese replicas while avoidingthe shortcomings and drawbacks of the cheese replicas that havepreviously been available to consumers.

SUMMARY OF THE INVENTION

The invention relates to methods and compositions for producingnon-dairy milk and cheese products, including without limitation,plant-derived milk and cheese products, as an alternative to dairyproducts for human consumption.

In one aspect, this document features a non-dairy cheese replica thatincludes a coacervate comprising one or more isolated and purifiedproteins from a non-animal source. The one or more isolated and purifiedproteins can be plant proteins (e.g., seed storage proteins, peaproteins, Lupine proteins, proteins from a legume, chickpea proteins, orlentil proteins. The pea proteins can include pea vicilins and/or pealegumins. The non-dairy cheese replica can include one or more microbesselected from bacteria, molds, and yeast.

This document also features a non-dairy cheese replica that includes acold set gel comprising one or more isolated and purified proteins froma non-animal source and a salt. The non-dairy cheese replica can includeone or more heat-labile ingredients such as one or more fats, microbes,volatile compounds, or enzymes. The non-dairy cheese replica can includeone or more microbes selected from bacteria, molds, and yeast. The oneor more microbes in the non-dairy cheese replicas can be selected fromthe group consisting of a Penicillium species, a Debaryomyces species, aGeotrichum species, a Corynebacterium species, a Streptococcus species,a Verticillium species, a Kluyveromyces species, a Saccharomycesspecies, a Candida species, a Rhodosporidum species, a Cornybacteriaspecies, a Micrococcus species, a Lactobacillus species, a Lactococcusspecies, a Staphylococcus species, a Halomonas species, a Brevibacteriumspecies, a Psychrobacter species, a Leuconostocaceae species, aPediococcus species, a Propionibacterium species, and a lactic acidbacterium.

In some embodiments, the one or more microbes are selected from thegroup consisting of Lactococcus lactis lactis (LLL), Leuconostocmesenteroides cremoris (LM), Lactococcus lactis cremoris (LLC),Pediococcus pentosaceus, Clostridium butyricum, Lactobacillusdelbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillushelveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillusrhamnosus, Staphylococcus xylosus (SX), Lactococcus lactis biovardiacetylactis (LLBD), Penicillium roqueforti, Penicillium candidum,Penicillium camemberti, Penicillium nalgiovensis Debaryomyces hansenii,Geotrichum candidum, Streptococcus thermophiles (TA61), Verticilliumlecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis,Rhodosporidum infirmominiatum and Brevibacterium linens.

This document also features a non-dairy cheese replica comprising asolidified mixture of one or more isolated and purified proteins from anon-animal source and one or more isolated plant based lipids, saidcheese replica comprising one or more microbes selected from the groupconsisting of Pediococcus pentosaceus, Clostridium butyricum,Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus,Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei,Lactobacillus rhamnosus, Staphylococcus xylosus, and Brevibacteriumlinens.

In another aspect, this document features a non-dairy cheese replicathat includes a solidified non-dairy milk, nut milk, and one or microbesselected from the group consisting of Pediococcus pentosaceus,Clostridium butyricum, Lactobacillus delbrueckii lactis, Lactobacillusdelbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillusplantarum, Lactobacillus casei, Lactobacillus rhamnosus, Staphylococcusxylosus, and Brevibacterium linens, wherein at least 85% of theinsoluble solids of the non-dairy milk have been removed, wherein thenon-dairy milk is a nut milk, a bean milk, or a grain milk. Such anon-dairy replica further include one of more microbes selected from thegroup consisting of Penicillium roqueforti, Debaryomyces hansenii,Geotrichum candidum, Penicillium candidum, Corynebacteria, Streptococcusthermophiles, Penicillium camemberti, Penicillium nalgiovensis,Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae,Candida utilis, Rhodosporidum infirmominiatum, Cornybacteria, aMicrococcus species, a Lactobacillus species, a Lactococcus species,Lactococcus lactis lactis (LLL), Leuconostoc mesenteroides cremoris(LM), Lactococcus lactis cremoris (LLC), a Staphylococcus species, aHalomonas species, a Brevibacterium sps, a Psychrobacter sps, aLeuconostocaceae sps, a Pediococcus species, Leuconostoc mesenteroides,Lactococcus lactis biovar. diacetylactis (LLBD) or a Propionibacteriumspecies.

In another aspect, this document features a non-dairy cheese replicathat includes an isolated and solidified non-dairy cream fraction andone or microbes selected from the group consisting of Pediococcuspentosaceus, Clostridium butyricum, Lactobacillus delbrueckii lactis,Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus,Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus,Staphylococcus xylosus, and Brevibacterium linens. Such a non-dairyreplica further include one of more microbes selected from the groupconsisting of Penicillium roqueforti, Debaryomyces hansenii, Geotrichumcandidum, Penicillium candidum, Corynebacteria, Streptococcusthermophiles, Penicillium camemberti, Penicillium nalgiovensis,Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae,Candida utilis, Rhodosporidum infirmominiatum, Cornybacteria, aMicrococcus species, a Lactobacillus species, a Lactococcus species,Lactococcus lactis lactis (LLL), Leuconostoc mesenteroides cremoris(LM), Lactococcus lactis cremoris (LLC), a Staphylococcus species, aHalomonas species, a Brevibacterium sps, a Psychrobacter sps, aLeuconostocaceae sps, a Pediococcus species, Leuconostoc mesenteroides,Lactococcus lactis biovar. diacetylactis (LLBD) or a Propionibacteriumspecies.

In any of the non-dairy replicas described herein, the replica caninclude two of LLL, LLC, and LLBD (e.g., LLC and LLL, LLL and LLBD, orLLL, LLC, and LLBD) or can include SX and TA61. The non-dairy cheesereplica further can include Penicillium roqueforti and Debaryomyceshansenii.

The one or more non-animal based proteins can be plant proteins (e.g.,seed storage protein or an oil body protein).The seed storage proteincan be an albumin, glycinin, conglycinin, globulin, legumin, vicilin,conalbumin, gliadin, glutelin, glutenin, hordein, prolamin, phaseolin,proteinoplast, secalin, triticeae gluten, or zein.The oil body proteincan be an oleosin, a caloleosin, or a steroleosin. The plant protein canbe selected from the group consisting of ribosomal proteins, actin,hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase,phosphofructokinases, triose phosphate isomerases, phosphoglyceratekinases, phosphoglycerate mutases, enolases, pyruvate kinases,proteases, lipases, amylases, glycoproteins, lectins, mucins,glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases,actins, translation elongation factors, histones,ribulose-1,5-bisphosphate carboxylase oxygenase (RuBisCo),ribulose-1,5-bisphosphate carboxylase oxygenase activase (RuBisCoactivase), collagens, kafirin, avenin, dehydrins, hydrophilins, andnatively unfolded proteins.

In any of the non-dairy replicas described herein, the replica furthercan include one or more sugars (e.g., sucrose, glucose, fructose, and/ormaltose), one or more purified enzymes (a lipase, a protease, and/or anamylase), a melting salt (e.g., sodium citrate, trisodium pyrophosphate,sodium hexametaphosphate, disodium phosphate, or any combinationthereof), a divalent cation (e.g., Fe²⁺, Mg²⁺, Cu²⁺, or Ca²⁺), anisolated amino acid (e.g., methionine, leucine, isoleucine, valine,proline, or alanine) or other additive selected from the groupconsisting of a food product, a yeast extract, miso, molasses, anucleobase, an organic acid, a vitamin, a fruit extract, coconut milk,and a malt extract, one or more plant-derived lipids, one or more oilsderived from an algae, fungus, or bacterium, or one or more free fattyacids. The plant-derived lipids can include corn oil, olive oil, soyoil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil,canola oil, safflower oil, sunflower oil, flax seed oil, palm oil, palmkernel oil, palm fruit oil, coconut oil, babassu oil, shea butter, mangobutter, cocoa butter, wheat germ oil, or rice bran oil (e.g., canolaoil, cocoa butter, and/or coconut oil).

In any of the non-dairy cheese replicas described herein, the replicafurther can include a cross-linking enzyme (e.g., a transglutaminase ora lysyl oxidase).

In any of the non-dairy cheese replicas described herein, the cheesereplica can have one or more of: a) increased creamy, milky, buttery,fruity, cheesy, free fatty acids, sulfury, fatty, sour, floral, ormushroom flavor or aroma notes; 2) reduced nutty, planty, beany, soy,green, vegetable, dirty, or sour flavor or aroma notes; 3) an increasedcreamy texture; 4) an improved melting characteristic; and 5) anincreased stretching ability, relative to a corresponding cheese replicalacking the one or more microbes, sugars, divalent cations, isolatedenzymes, isolated amino acids or other additive, plant-derived lipids,or combinations thereof.

For example, a cheese replica can have an increase in one or more ofacetoin, diacetyl, 2,3-hexandione, or 5-hydroxy-4-octanone, or adecrease in one or more of benzaldehyde, 1-hexanol, 1-hexanal, furan,benzaldehyde or 2-methyl-2-propanol, pyrazine, or heptanal relative to acorresponding cheese replica lacking said one or more microbes, sugars,divalent cations, isolated enzymes, isolated amino acids or otheradditive, plant-derived lipids, or combinations thereof.

For example, the cheese replica can have an increase in methional and/ordimethyl trisulfide relative to a corresponding cheese replica lackingsaid one or more microbes, sugar, divalent cations, isolated enzymes,isolated amino acids or other additive, plant-derived lipids, orcombinations thereof.

For example, the cheese replica can have an increase in one or more ofbutanoic acid, propanoic acid, hexanoic acid, octanoic acid, or decanoicacid relative to a corresponding cheese replica lacking said one or moremicrobes, sugars, divalent cations, isolated enzymes, isolated aminoacids or other additive, plant-derived lipids, or combinations thereof.

For example, the cheese replica can have an increase in one or more of2-heptanone, 2-undecanone, 2-nonanone, 2-butanone, 2-methyl propanoicacid, 2-methyl butanoic acid, or 3-methyl butanoic acid relative to acorresponding cheese replica lacking said one or more microbes, sugars,divalent cations, isolated enzymes, isolated amino acids or otheradditive, plant-derived lipids, or combinations thereof.

For example, the cheese replica can have an increase in one or more ofethyl butanoate or methyl hexanoate relative to a corresponding cheesereplica lacking said one or more microbes, sugars, divalent cations,isolated enzymes, isolated amino acids or other additive, plant-derivedlipids, or combinations thereof.

For example, the cheese replica can have (i) an increase in ethyloctanoate and/or 2-ethyl-1-hexanol or (ii) an increase in 2-methylbutanal and/or 3-methyl butanal relative to a corresponding cheesereplica lacking said one or more microbes, sugars, divalent cations,isolated enzymes, isolated amino acids or other additive, plant-derivedlipids, or combinations thereof.

For example, the cheese replica can have an increase in acetic acidrelative to a corresponding cheese replica lacking the one or moremicrobes, sugars, divalent cations, isolated enzymes, isolated aminoacids or other additive, plant-derived lipids, or combinations thereof.

For example, the cheese replica can have an increase in one or more ofgamma-octalactone, delta-octalactone, gamma-nonalactone, butyrolactone,or methyl isobutyl ketone relative to a corresponding cheese replicalacking said one or more microbes, sugars, divalent cations, isolatedenzymes, isolated amino acids, yeast extract, plant-derived lipids, orcombinations thereof.

For example, the cheese replica can have an increase in one or more ofnonanol or 1-octen-3-ol relative to a corresponding cheese replicalacking said one or more microbes, sugars, divalent cations, isolatedenzymes, isolated amino acids, yeast extract, plant-derived lipids, orcombinations thereof.

This document also features a method of making a non-dairy cheesereplica. The method includes solidifying a mixture of one or moreisolated and purified proteins from a non-animal source and one or moreisolated fats, the mixture comprising one or more microbes selected fromthe group consisting of Pediococcus pentosaceus, Clostridium butyricum,Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus,Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei,Lactobacillus rhamnosus, Staphylococcus xylosus, and Brevibacteriumlinens. The solidifying can include cross-linking the proteins using atransglutaminase or a lysyl oxidase, subjecting the mixture to aheat/cool cycle, forming a cold set gel, forming a coacervate comprisingone or more isolated and purified proteins from a non-animal source. Themethod further can include adding one or more of the following: thereplica further can include one or more sugars (e.g., sucrose, glucose,fructose, and/or maltose), one or more purified enzymes (a lipase, aprotease, and/or an amylase), a melting salt (e.g., sodium citrate,trisodium pyrophosphate, sodium hexametaphosphate, disodium phosphate,or any combination thereof), a divalent cation (e.g., Fe2+, Mg2+,Cu2+,or Ca2+), an isolated amino acid (e.g., methionine, leucine,isoleucine, valine, proline, or alanine) or other additive selected fromthe group consisting of a food product, a yeast extract, miso, molasses,a nucleobase, an organic acid, a vitamin, a fruit extract, coconut milk,and a malt extract, one or more plant-derived lipids, one or more oilsderived from an algae, fungus, or bacterium, or one or more free fattyacids. The method further can include aerating the mixture. The methodcan include incubating said mixture with one microbe for a period oftime and then adding a second microbe to said mixture.

This document also features a method for making a cold set gel. Themethod includes denaturing a solution comprising at least one isolatedand purified plant proteins under conditions wherein said isolated andpurified protein does not precipitate out of said solution; optionallyadding any heat-labile components to said solution of denatured protein;gelling said solution of denatured protein between 4° C. and 25° C. byincreasing the ionic strength; and optionally subjecting said cold setgel to high pressure processing. The one or more isolated and purifiedproteins can be plant proteins (e.g., seed storage proteins, peaproteins, Lupine proteins, proteins from a legume, chickpea proteins, orlentil proteins. The pea proteins can include pea vicilins and/or pealegumins. The heat labile components can include one or more microbes.Gelling can be induced using 5 to 100 mM sodium or calcium chloride.

This document also features a method of making a coacervate. The methodincludes acidifying a solution of one or more isolated and purifiedproteins from a non-animal source to a pH between 3.5 and 5.5 (e.g., pH4-5, wherein the solution comprises 100 mM or less of a salt; andisolating the coacervate from said solution; and optionally subjectingsaid coacervate to high pressure processing. The isolated and purifiedproteins can be plant proteins (e.g., seed storage proteins, chickpeaproteins, lentil proteins, pea proteins or Lupine proteins). The peaproteins can include pea vicilins and/or pea legumins. The pea vicilinscan include convicilins. The acidifying step can be done in the presenceof a plant based oil.

This document also features a method of minimizing one or moreundesirable odors in a composition containing plant proteins. The methodincludes contacting the composition with a ligand having bindingaffinity for lipoxygenases. The ligand can be bound to a solidsubstrate. The composition can be a food composition (e.g. a cheesereplica)

In another aspect, this document features a method of minimizing one ormore undesirable odors in a composition containing plant proteins. Themethod includes contacting the composition with activated carbon thenremoving the activated carbon from the composition. The composition canbe a food composition (e.g. a cheese replica)

This document also features a method of minimizing one or moreundesirable odors in a composition containing plant proteins. The methodincludes contacting the composition with a lipoxygenase inhibitor and/oran antioxidant. The composition can be a food composition (e.g. a cheesereplica).

This document also features a method for modulating a flavor profileand/or an aroma profile of a cultured non-dairy product. The methodincludes adding one or more microbes to a non-dairy milk source selectedfrom the group consisting of a nut milk, a grain milk or a bean milk andculturing the microbe-containing non-dairy milk and modulating 1) theaeration rate and/or timing of aeration during the culturing; 2) thetiming of adding the microbes to the mixture; 3) the order of adding theone or more microbes; 4) the cell density of the contacted microbesprior to or after addition to the mixture; or 5) the microbial growthphase of the microbes prior to or after addition to the mixture, wherebythe flavor profile and/or aroma profile of the non-dairy milk ismodulated. The method further can include adding one or more sugars,divalent cations, isolated enzymes, isolated amino acids or otheradditives, plant-derived lipids, algal oils, or oil derived frombacteria, oil derived from fungi, or free fatty acids to the mixtureduring said culturing step. The method further can include solidifyingthe microbe containing mixture. The product can be a cheese replica,yogurt or sour cream, crème fraiche, or kefir.

This document also features a non-dairy cheese replica comprising acoacervate comprising one or more isolated proteins from a non-animalsource. The The one or more isolated and purified proteins can be plantproteins (e.g., seed storage proteins, pea proteins, Lupine proteins,proteins from a legume, chickpea proteins, or lentil proteins. The peaproteins can include pea vicilins and/or pea legumins.

In another aspect, this document features a non-dairy cheese replicacomprising (i) a solidified mixture of one or more isolated and purifiedproteins from a non-animal source and one or more isolated plant basedlipids or (ii) a solidified non-dairy milk, nut milk, and one ormicrobes; wherein the non-dairy cheese replica has a) an increasedcreamy texture; b) an improved melting characteristic; or an increasedstretching ability.

This document also features a method of making a non-dairy cheesereplica. The method includes solidifying a mixture of one or moreisolated and purified proteins from a non-animal source and one or moreisolated fats using high pressure processing. The mixture can includeone or more microbes comprising one or more microbes selected from thegroup consisting of a Penicillium species, a Debaryomyces species, aGeotrichum species, a Corynebacterium species, a Streptococcus species,a Verticillium species, a Kluyveromyces species, a Saccharomycesspecies, a Candida species, a Rhodosporidum species, a Cornybacteriaspecies, a Micrococcus species, a Lactobacillus species, a Lactococcusspecies, a Staphylococcus species, a Halomonas species, a Brevibacteriumspecies, a Psychrobacter species, a Leuconostocaceae species, aPediococcus species, a Propionibacterium species, and a lactic acidbacterium.

This document also features a ricotta cheese replica comprising asolidified nut milk, Lactococcus lactis lactis, and Lactococcus lactiscremoris. The ricotta cheese of further can include a transglutaminase.The nut milk can be made with almond milk. In some embodiments, it ismade with a mixture of almond milk and macadamia nut milk. The ricottareplica has a white and creamy appearance with a buttery appearance. Itcan be smooth and sweet with toasted almond overtones. The ricottacheese replica can be whipped or firm. The whipped ricotta has a smoothtexture, and a higher moisture content than the firm ricotta. Thewhipped ricotta replica can be used as substitute for mascarpone. Thefirm ricotta can be used as a cottage cheese substitute.

In yet another aspect, this document features a blue cheese replicacomprising a solidified nut milk, Lactococcus lactis cremoris,Lactococcus lactis diacetylactis, Lactococcus lactis lactis; Penicilliumroquetforte, and Debaryomyces hansenii. The blue cheese of further caninclude a transglutaminase. The nut milk can include a mixture of almondmilk and macadamia nut milk.

In yet another aspect, this document features a method for creating alibrary of isolated microbial strains for use in flavoring a non-dairycheese replica. comprising: obtaining a starter culture comprising aheterogenous population of microbial strains; isolating one or moreindividual microbial strains from said heterogenous population; anddetermining a flavor contribution of each of said individual microbialstrains to a non-dairy cheese replica.

In practicing the invention, in some embodiments the cheese replica iscomprised of less than 5% complex carbohydrates.

In practicing the invention, in some embodiments the cheese replica iscomprised of less than 5% polysaccharides

In practicing the invention, in some embodiments the cheese exhibitssmooth melting.

In some embodiments the invention provides a hard cheese replica andmethod of making the same. In some embodiments, a non-dairy milk isinoculated with thermophilic cultures before formation of the gel. Thehard cheese replica is optionally aged.

In another aspect, the invention provides a blue cheese replica andmethod of making the same. In some embodiments, the blue cheese replicais prepared from a nut milk. In some embodiments, the nut milk isprepared from almonds and macadamia nuts. In some embodiments, the nutmilk is a 50:50 composition of almond and macadamia milk. In someembodiments, the nut milk has 28% cream. In some embodiments, the nutmilk is pasteurized. In some embodiments, the nut milk is heated, e.g.,to 83±3° F. In some embodiments, microbial cultures are then added tothe nut milk. In some embodiments, the microbial cultures comprise MA11and Penicillium roquefortii. In particular embodiments, the microbialcultures are are allowed to hydrate on top of milk for about 5 minutesbefore they are stirred into the milk). In some embodiments, proteasesor lipases are added. In some embodiments, the proteases or lipases aredissolved in water prior to adding to the milk.

In another aspect the invention provides a washed rind cheese replicaand methods of making the same. In some embodiments, the washed rindcheese replica is prepared from a nut milk. In some embodiments, the nutmilk is prepared from almonds and macadamia nuts. In some embodiments,the nut milk is a 50:50 composition of almond and macadamia milk. Insome embodiments, the nut milk has 28% cream.

Unless otherwise defined, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention pertains. Although methods and materialssimilar or equivalent to those described herein can be used to practicethe invention, suitable methods and materials are described below. Allpublications, patent applications, patents, and other referencesmentioned herein are incorporated by reference in their entirety. Incase of conflict, the present specification, including definitions, willcontrol. In addition, the materials, methods, and examples areillustrative only and not intended to be limiting.

The details of one or more embodiments of the invention are set forth inthe accompanying drawings and the description below. Other features,objects, and advantages of the invention will be apparent from thedescription and drawings, and from the claims. The word “comprising” inthe claims may be replaced by “consisting essentially of” or with“consisting of,” according to standard practice in patent law.

BRIEF DESCRIPTION OF THE DRAWINGS

The novel features of the invention are set forth with particularity inthe appended claims. A better understanding of the features andadvantages of the present invention will be obtained by reference to thefollowing detailed description that sets forth illustrative embodiments,in which the principles of the invention are utilized, and theaccompanying drawings of which:

FIG. 1 is a bar graph of the average texture score of each of the softripened cheese replicas with the addition of proteases and lipases, asdetermined by the taste testers.

FIG. 2 is a bar graph of the average firmness of each of the softripened cheeses with the addition of proteases, as determined by thetexture analyzes.

FIG. 3A and FIG. 3B are bar graphs of the average preference scores andflavor scores, respectively, for the cheese replicas made by varyingproteases added and time of protease addition, as determined by tastetesters.

FIG. 4 is a bar graph of the average butteriness scores for the cheesereplicas made by varying proteases added and time of protease addition,as determined by taste testers. Error bars are the standard deviation ofthe taste tester scores.

FIG. 5 is a bar graph of the average acidity scores for the cheesereplicas made by varying proteases added and time of protease addition,as determined by taste testers.

FIG. 6 is a line graph depicting the effect of individual LF2 and LF5bacterial strains on the pH of filtered nut media.

FIG. 7 is a bar graph depicting buttery and sour flavor scores forindividual LM and LLBD samples.

FIG. 8 is a bar graph depicting the combined buttery and sour flavorscores for LM and LLBD samples.

FIG. 9 is a bar graph depicting nutty and sweet flavor scores forindividual LM and LLBD samples.

FIG. 10 is a bar graph depicting the combined nutty and sweet flavorscores for LM and LLBD samples.

FIG. 11 depicts a cheese replica prepared using crosslinked isolatedproteins.

FIG. 12 is a line graph depicting the concentration of 2,3-butanedionedetected in each sample with 10 mM, 50 mM, or 200 mM glucose andincreasing concentrations of citrate.

FIG. 13 is a line graph depicting the concentration of acetoin detectedin each sample with 10 mM, 50 mM, or 200 mM glucose and increasingconcentrations of citrate.

FIG. 14 is a line graph depicting the concentration of 2,3-hexanedionedetected in each sample with 10 mM, 50 mM, or 200 mM glucose andincreasing concentrations of citrate.

FIG. 15 is a bar graph depicting the signal intensity of free fattyacids as detected by GCMS in samples cultured with SX.

FIG. 16 is a bar graph depicting the signal intensity of 2-methyl and3-methyl butanoic acids as detected by GCMS in samples cultured with SX.

FIG. 17 is a bar graph depicting the signal intensity of the cheeseacids (butanoic acid, propanoic acid, 3-methyl butanoic acid, and2-methyl propanoic acid) as detected by GCMS in Brevibacterium culturedyeast extract media with additional substrates (citrate, oxalic acid, orpyruvate).

FIG. 18 is a bar graph depicting the signal intensity of “buttery′”compounds (acetoin and 2,3-butanedione) as detected by GCMS in soymilksamples cultured with MD88.

FIG. 19 is a bar graph depicting the signal intensity of “buttery′”compounds (acetoin and 2,3-butanedione) as detected by GCMS in soymilksamples cultured with TA61.

FIG. 20 is a bar graph depicting the signal intensity of3-methyl-butanoic acid, as detected by GCMS, produced by SX in soymilkwith various branched chain amino acids supplemented.

FIG. 21 is a bar graph depicting the signal intensity of2-methyl-butanoic acid, as detected by GCMS, produced by SX in soymilkwith various branched chain amino acids supplemented.

FIG. 22 is a bar graph depicting the signal intensity of2-methyl-propanoic acid, as detected by GCMS, produced by SX in soymilkwith various branched chain amino acids supplemented.

FIG. 23 is a bar graph depicting the signal intensity of3-methyl-butanoic acid as detected by GCMS in soymilk samples culturedwith different concentrations of leucine.

FIG. 24 is a bar graph depicting the signal intensity of dimethyltrisulfide as detected by GCMS in Brevibacterium cultured samples.

FIG. 25 is bar graph depicting the signal intensity of acetoin asdetected by GCMS in cultured PV with coconut milk.

FIG. 26 is bar graph depicting the signal intensity of 2,3-butanedioneas detected by GCMS in cultured PV with coconut milk.

FIG. 27 is bar graph depicting the signal intensity of free fatty acidsas detected by GCMS in cultured PV with coconut milk.

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses methods and compositions for producingdesired flavors and textures in cheese made from non-dairy sources. Oneof skill in the art will recognize that any combination of theembodiments described herein are within the scope of the invention.Broadly, the invention provides methods for making non-dairy cheeses bysolidifying a non-dairy cheese source using a variety of techniques,including crosslinking, using a heat/cool cycle, forming a cold set gel,forming a coacervate, or using high pressure processing. The solidifyingprocess can allow the separation of the crosslinked proteins andassociated fats into solid curds that can be separated from the “whey,”e.g., the liquid remaining after curdling. The solidified proteins canhold a fat emulsion, and have the essential physical characteristicsneeded for pressing, culturing and ripening a cheese replica derivedfrom non-dairy milk.

As described herein, the texture and/or flavor of the cheese replica, aswell as melting characteristic or stretchability of the cheese replica,can be modified by adding one or more specific enzymes (e.g., lipasesand/or protease), sugars, proteins, amino acids, divalent cations,melting salts, yeast extract, food product, miso, molasses, nucleobases,organic acids, vitamins, fruit extracts, coconut milk, malt extracts,plant-based lipids, free fatty acids, and one or more microbes. Inaddition, culture parameters can be adjusted to alter the flavor,texture, melting characteristics, and strechability of a cheese replica.For example, the aeration rate and/or timing of aeration during theculturing; the timing of adding the microbes to the mixture; the orderin which two or more microbes are added, e.g., together or sequentially;the relative amounts of two or more microbes; the absolute number ofmicrobes inoculated; or the microbial growth phase of the microbes priorto or after addition to the mixture,

In some embodiments, one or more specific enzymes (e.g., lipases and/orprotease), sugars, proteins, amino acids, divalent cations, meltingsalts, yeast extract, food product, miso, molasses, nucleobases, organicacids, vitamins, fruit extracts, coconut milk, malt extracts,plant-based lipids, free fatty acids, can be used to affect emulsionstability, protein solubility, suspension stability, or ability tosupport growth of microbial cultures used in making cheese replicas,yogurt replicas, or other food replicas of cultured dairy products.

In various embodiments, the current invention includes cheese replicasprincipally, entirely or partially composed of ingredients derived fromnon-animal sources. In additional embodiments the present inventionincludes methods for making cheese replicas from non-animal sources. Invarious embodiments these results are achieved by replicating thecurdling process of cheese making in non-dairy milks using atransglutaminase.

Definitions

The term “isolated protein” as used herein refers to a preparation inwhich a protein or population of proteins is substantially isolated froma source, wherein non-proteinaceous components have been substantiallyreduced in the preparation. Non-proteinaceous components may be reducedby a factor of 3 or more, a factor of 5 more more, or a factor of 10 ormore relative to the source material from which the protein or proteinshave been isolated. The population of proteins may be heterogenous, orthe population of proteins may be heterogenous. A non-limiting exampleof an isolated protein preparation comprising a heterogenous populationof proteins is soy protein isolate.

The term “isolated and purified protein” refers to a preparation inwhich the cumulative abundance by mass of protein components other thanthe specified protein, which can be a single monomeric or multimericprotein species, is reduced by a factor of 2 or more, 3 or more, 5 ormore, 10 or more, 20 or more, 50 or more, 100 or more or 1000 or morerelative to the source material from which the specified protein wassaid to be purified. For clarity, the isolated and purified protein isdescribed as isolated and purified relative to its starting material(e.g., plants or other non-animal sources). In some embodiments, theterm “isolated and purified” can indicate that the preparation of theprotein is at least 60% pure, e.g., greater than 65%, 70%, 75%, 80%,85%, 90%, 95%, or 99% pure. The fact that composition can includematerials in addition to the isolated and purified protein does notchange the isolated and purified nature of the protein as thisdefinition typically applies to the protein before addition to thecomposition.

The term “homogeneous” can mean a single protein component comprisesmore than 90% by mass of the total protein constituents of apreparation.

The term “resemble” can mean one composition having characteristicsrecognizably similar to another composition by an ordinary humanobserver.

The term “indistinguishable” can mean that an ordinary human observerwould not be able to differentiate two compositions based on one or morecharacteristics. It is possible that two compositions areindistinguishable based on one characteristic but not based on another,for example two compositions can have indistinguishable taste whilehaving colors that are different. Indistinguishable can also mean thatthe product provides an equivalent function as or performs an equivalentrole as the product for which it is substituting.

The term cheese “substitute” or “replica” can be any non-dairy productthat can be used in any role commonly served by traditional dairycheese. A cheese “substitute” or “replica” can be a product that sharesvisual, olfactory, textural or taste characteristics of cheese such thatan ordinary human observer of the product is induced to think oftraditional dairy cheese.

The term “controlled”, “controlling”, and “defined” are usedinterchangeably herein to refer to the manipulation of a method orcomponents of a composition to achieve a desired characteristic or keepsaid desired characteristic within certain bounds defined by a user. Byway of example only, a controlled fat profile refers to a fat profilewherein the fat content or content of specific fat classes (e.g.,saturated or unsaturated) are kept within user-defined limits. By way ofother example only, a controlled amount refers to an amount kept withincertain bounds defined by a user. For instance, adding a controlledamount of bacteria may refer to adding bacterial cultures comprising aknown population and/or known amount of bacterial strains. By contrast,Rejuvelac is an exemplary composition that comprises an uncontrolledamount of, e.g., bacteria. Rejuvelac is prepared by incubating a liquidcontaining a bacterial food source in an environment that is conduciveto the growth of bacteria, but the amount of bacteria or the types ofbacteria that grow in said environment is not kept to withinuser-defined bounds, e.g., is not controlled.

Non-Dairy Milks

In one aspect, the invention provides a non-dairy cheese source that canbe used as a starting material for preparing a non-dairy cheese. Theterm “non-dairy cheese source” refers to an emulsion comprising proteinsand fats, wherein said proteins and fats are prepared from a non-dairysource. In some embodiments, the non-dairy cheese source can be anon-dairy milk obtained from nuts or seeds. In other embodiments, one ormore isolated proteins from a non-animal source as used as a non-dairycheese source.

In some embodiments, the plant source comprises one or more nuts orseeds. In some embodiments, the plant source is a flour compounded fromone or more nuts or seeds (e.g., almonds and macadamia nuts). The term“nut” generally refers to any hard-walled, edible kernel. A nut can be acomposite of a hard-shelled fruit and a seed, where the hard-shelledfruit does not open to release the seed. Exemplary nuts include, but arenot limited to almonds, butternut, hickory nuts, wingnuts (Pterocarya),beech nuts, oak nuts, filberts, hornbeam nuts, soy nuts, cashews, brazilnuts, chestnuts, coconuts, hazelnuts, macadamia nuts, mongogo(Schinziophyton rautanenii), peanuts, pecans, pine nuts, pistachios, orwalnuts. Any large, oily kernel found within a shell and used in foodmay be regarded as a nut. Plant seeds can include any embryonic plantenclosed in a seed coat. Exemplary plant seeds include, e.g., legumessuch as, e.g., alfalfa, clover, peas, beans, lentils, lupins, mesquite,carob, soybeans, peanuts, cereals such as, e.g., corn, rice, wheat,barley, sorghum, millet, oats, triticale, rye, buckwheat, fonio, teff,amaranth, spelt, quinoa, angiosperms (e.g., flowering plants such as,for example, sunflowers) and gymnosperms. “Gymnosperm” generally referto plant species that produce seeds that are generally not enclosed in anut or fruit. Exemplary gymnosperms include conifers such as, e.g., pinetrees, spruce trees, and fir trees. In some embodiments, the non-dairymilk is not soy milk.

Non-dairy products or compositions include products or compositionswhere the constituent proteins, fats and/or small molecules can beisolated from, or secreted by, plants, bacteria, viruses, archaea,fungi, or algae. The non-dairy proteins also can be recombinantlyproduced using polypeptide expression techniques (e.g., heterologousexpression techniques using bacterial cells, insect cells, fungal cellssuch as yeast cells, plant cells). In some cases, standard polypeptidesynthesis techniques (e.g., liquid-phase polypeptide synthesistechniques or solid-phase polypeptide synthesis techniques) can be usedto produce proteins synthetically. In some cases, in vitrotranscription/translation reactions are used to produce the proteins.Non-dairy products are generally not derived from cows, goats, buffalo,sheep, horses, camels, or other mammals. In some embodiments non-dairyproducts do not contain dairy proteins. In some embodiments non-dairyproducts do not contain dairy fats.

The non-dairy milk can be made by a method comprising preparing the nutsor plant seeds with processing steps such as sterilizing, blanching,shocking, decompounding, centrifugation, or washing. The nuts or seedscan be decompounded for example, by grinding or blending or milling thenuts in a solution comprising water. Alternative methods fordecompounding the nuts or dried seeds can include crushing, tumbling,crumbling, atomizing, shaving, pulverizing, grinding, milling, watereroding (for example with a water jet), or finely chopping the nuts orplant seeds. In some embodiments, the decompounding step takes place ina blender, a continuous flow grinder, or a continuous flow mill. Thedecompounding can be followed by a sorting, filtering, screening,air-classification, or separation step. In some embodiments thedecompounded nuts or seeds can be stored prior to the formation of anon-dairy milk. The aqueous solution can be added before, during, orafter the decompounding.

The nuts or seeds used in some embodiments of the invention to makenon-dairy milks may have contaminants on the surface which would make anon-dairy milk unsafe or unpalatable. Accordingly the nuts or seeds canbe washed or blanched prior to use. The nuts or seeds can also besterilized to remove, reduce, or kill any contaminants on the surface ofthe nuts or seeds. A sterilization step can be an irradiation step, aheat step (e.g. steam sterilization, flaming, or dry heat), or achemical sterilization (e.g., exposure to ozone). In some embodimentsthe sterilization step kills more than 95% or more than 99% of microbeson the nuts or seeds.

In some embodiments, the non-dairy milk is centrifuged to removeinsoluble solids. The non-dairy milk can have less than 1%, 5%, 10%,20%, 30%, 40% or 50% of insoluble solids found in the non-dairy milkbefore centrifugation. The non-dairy milk can have 99%, 95%, 90%, 80%,70%, 60% or 50% of insoluble solids removed by centrifugation.Centrifugation of the non-dairy milk is described herein.

In some embodiments the non-dairy milk is pasteurized or sterilized. Thepasteurization can be high-temperature, short-time (HTST), “extendedshelf life” (ESL) treatment, or ultra-high temperature (UHT orultra-heat-treated). In some embodiments the pasteurization procedureincludes pasteurizing the non-dairy milk at 164° F.-167° F. for 10 to 20seconds (e.g., 10, 12, 14, 16, 18, or 20) seconds. In sme embodiments,the microbial load in the non-dairy milk is reduced by exposure to UVlight or high pressure pasteurization. A controlled chilling system canbe used to rapidly bring non-dairy milk temperature down rapidly andstore in a refrigerator at 36° F.

In some embodiments, the non-dairy milk is a non-dairy cream fraction.

In some embodiments, the non-dairy milk is an emulsion comprising one ormore isolated and purified proteins and one or more isolated fats. Insome embodiments the isolated and purified proteins are contained in aprotein solution. The solution can comprise EDTA (0-0.1M), NaCl (0-1M),KCl (0-1M), NaSO₄ (0-0.2M), potassium phosphate (0-1M), sodium citrate(0-1M), sodium carbonate (0-1M), sucrose (0-50%), Urea (0-2M) or anycombination thereof. The solution can have a pH of 3 to 11. In someembodiments, the one or more isolated and purified proteins accounts for0.1%, 0.2%, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%,25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%,95%, 99% or more of the protein content of said protein solution. Insome embodiments, the one or more isolated and purified proteinsaccounts for 0.1-5%, 1-10%, 5-20%, 10-40%, 30-60%, 40-80%, 50-90%,60-95%, or 70-100% of the protein content of said protein solution. Insome embodiments, the total protein content of the protein solution isabout 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.75%, 1%, 1.5%, 2%, 5%, 7.5%, 10%,12.5%, 15%, 17.5%, 20%, or more than 20% weight/volume. In someembodiments, the total protein content of the protein solution is0.1-5%, 1-10%, 5-20%, or more than 20% weight/volume. In someembodiments, the protein content of the protein solution contains 1-3isolated and purified proteins, 2-5 isolated and purified proteins, 4-10isolated and purified proteins, 5-20 isolated and purified proteins, ormore than 20 isolated and purified proteins.

In some embodiments, the one or more isolated, purified proteins arederived from non-animal sources. In some embodiments, the non-dairy milkis isolated from a non-dairy source (e.g., a plant). Non-limitingexamples of plant sources include grain crops such as, e.g., maize,oats, rice, wheat, barley, rye, triticale (a wheat rye hybrid), teff(Eragrostis tef); oilseed crops including cottonseed, sunflower seed,safflower seed, Crambe, Camelina, mustard, rapeseed (Brassica napus);leafy greens such as, e.g., lettuce, spinach, kale, collard greens,turnip greens, chard, mustard greens, dandelion greens, broccoli, orcabbage; or green matter not ordinarily consumed by humans, includingbiomass crops such as switchgrass (Panicum virgatum), Miscanthus, Arundodonax, energy cane, Sorghum, or other grasses, alfalfa, corn stover,kelp or other seaweeds, green matter ordinarily discarded from harvestedplants, sugar cane leaves, leaves of trees, root crops such as cassava,sweet potato, potato, carrots, beets, or turnips; plants from the legumefamily, such as, e.g., clover, Stylosanthes, Sesbania, vetch (Vicia),Arachis, Indigofera, Leucaena, Cyamopsis, peas such as cowpeas, englishpeas, yellow peas, or green peas, or beans such as, e.g., soybeans, favabeans, lima beans, kidney beans, garbanzo beans, mung beans, pintobeans, lentils, lupins, mesquite, carob, soy, and peanuts (Arachishypogaea); coconut; or Acacia. One of skill in the art will understandthat proteins that can be isolated from any organism in the plantkingdom may be used in the present invention. In some embodiments, theplant source is not soybeans.

Proteins that are abundant in plants can be isolated in large quantitiesfrom one or more source plants and thus are an economical choice for usein any of the cheese products. Accordingly, in some embodiments, the oneor more isolated proteins comprise an abundant protein found in highlevels in a plant and capable of being isolated and purified in largequantities. In some embodiments, the abundant protein comprises about0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%,40%, 45%, 50%, 55%, 60%, 65%, or 70% of the total protein content of thesource plant. In some embodiments, the abundant protein comprises about0.5-10%, about 5-40%, about 10-50%, about 20-60%, or about 30-70% of thetotal protein content of the source plant. In some embodiments, theabundant protein comprises about 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%,9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% of the total weightof the dry matter of the source plant. In some embodiments, the abundantprotein comprises about 0.5-5%, about 1-10%, about 5-20%, about 10-30%,about 15-40%, or about 20-50% of the total weight of the dry matter ofthe source plant.

In particular embodiments, the one or more isolated proteins comprise anabundant protein that is found in high levels in the leaves of plants.In some embodiments, the abundant protein comprises about 0.5%, 1%, 2%,3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70%, 75%, or 80% of the total protein content of theleaves of the source plant. In some embodiments, the abundant proteincomprises about 0.5-10%, about 5%-40%, about 10%-60%, about 20%-60%, orabout 30-70% of the total protein content of the leaves of the sourceplant. In particular embodiments, the one or more isolated proteinscomprise ribulose-1,5-bisphosphate carboxylase oxygenase (RuBisCo).RuBisCo is a particularly useful protein for cheese replicas because ofits high solubility and an amino acid composition with close to theoptimum proportions of essential amino acids for human nutrition. Inparticular embodiments, the one or more isolated proteins compriseribulose-1,5-bisphosphate carboxylase oxygenase activase (RuBisCoactivase). In particular embodiments, the one or more isolated proteinscomprise a vegetative storage protein (VSP).

In some embodiments, the one or more isolated proteins comprise anabundant protein that is found in high levels in the seeds of plants. Insome embodiments, the abundant protein comprises about 0.5%, 1%, 2%, 3%,4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%,55%, 60%, 65%, 70%, 75%, 80%, 85% or 90% or more of the total proteincontent of the seeds of the source plant. In some embodiments, theabundant protein comprises about 0.5-10%, about 5%-40%, about 10%-60%,about 20%-60%, or about 30-70% or >70% of the total protein content ofthe seeds of the source plant. Non-limiting examples of proteins foundin high levels in the seeds of plants are seed storage proteins, e.g.,albumins, glycinins, conglycinins, globulins, vicilins, convicilins,legumins, conalbumin, gliadin, glutelin, glutenin, hordein, prolamin,phaseolin (protein), proteinoplast, secalin, triticeae gluten, zein, oroil body proteins such as oleosins, caloleosins, or steroleosins.

In some embodiments, the one or more isolated proteins comprise proteinsthat interact with lipids and help stabilize lipids in a structure.Without wishing to be bound by a particular theory, such proteins mayimprove the integration of lipids and/or fat replicas with othercomponents of the cheese product, resulting in improved mouthfeel andtexture of the final product. A non-limiting example of alipid-interacting plant protein is the oleosin family of proteins.Oleosins are lipid-interacting proteins that are found in oil bodies ofplants. Other non-limiting examples of plant proteins that can stabilizeemulsions include seed storage proteins from Great Northern Beans,albumins from peas, globulins from peas, 8S globulins from moong bean,and 8S globulins from kidney bean.

In some embodiments, the one or more isolated and purified proteins isselected from the group consisting of ribosomal proteins, actin,hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase,phosphofructokinases, triose phosphate isomerases, phosphoglyceratekinases, phosphoglycerate mutases, enolases, pyruvate kinases,proteases, lipases, amylases, glycoproteins, lectins, mucins,glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases,actins, translation elongation factors, histones,ribulose-1,5-bisphosphate carboxylase oxygenase (RuBisCo),ribulose-1,5-bisphosphate carboxylase oxygenase activase (RuBisCoactivase), albumins, glycinins, conglycinins, globulins, legumins,vicilins, conalbumin, gliadin, glutelin, glutenin, hordein, prolamin,phaseolin (protein), proteinoplast, secalin, extensins, triticeaegluten, collagens, zein, kafirin, avenin, dehydrins, hydrophilins, lateembyogenesis abundant proteins, natively unfolded proteins, any seedstorage protein, oleosins, caloleosins, steroleosins or other oil bodyproteins, vegetative storage protein A, vegetative storage protein B,moong seed storage 8S globulin, pea globulins, pea albumins, or anyother protease described herein.

In some embodiments, the isolated and purified proteins are concentratedusing any methods known in the art. The proteins may be concentrated2-fold, five-fold, 10-fold, or up to 100 fold. The proteins may beconcentrated to a final concentration of 0.001-1%, 0.05-2%, 0.1-5%,1-10%, 2-15%, 4-20%, or more than 20%. Exemplary methods include, e.g.,ultrafiltration (or tangential flow filtration), lyphilisation, spraydrying, or thin film evaporation.

The fats used in preparing the emulsion can be from a variety ofsources. In some embodiments, the sources are non-animal sources (e.g.,oils obtained from plants, algae, fungi such as yeast or filamentousfungi, seaweed, bacteria, Archae), including genetically engineeredbacteria, algae, archaea or fungi. The oils can be hydrogenated (e.g., ahydrogenated vegetable oil) or non-hydrogenated. Non-limiting examplesof plant oils include corn oil, olive oil, soy oil, peanut oil, walnutoil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil,safflower oil, sunflower oil, flax seed oil, palm oil, palm kernel oil,coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheatgerm oil, or rice bran oil; or margarine.

In some embodiments, the fat can be triglycerides, monoglycerides,diglycerides, sphingosides, glycolipids, lecithin, lysolecithin,phospholipids such as phosphatidic acids, lysophosphatidic acids,phosphatidyl cholines, phosphatidyl inositols, phosphatidylethanolamines, or phosphatidyl serines; sphingolipids such assphingomyelins or ceramides; sterols such as stigmasterol, sitosterol,campesterol, brassicasterol, sitostanol, campestanol, ergosterol,zymosterol, fecosterol, dinosterol, lanosterol, cholesterol, orepisterol; free fatty acids such as palmitoleic acid, palmitic acid,myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid,caprylic acid, pelargonic acid, undecanoic acid, linoleic acid (C18:2),eicosanoic acid (C22:0), arachidonic acid (C20:4), eicosapentanoic acid(C20:5), docosapentaenoic acid (C22:5), docosahexanoic acid (C22:6),erucic acid (C22:1), conjugated linoleic acid, linolenic acid (C18:3),oleic acid (C18:1), elaidic acid (trans isomer of oleic acid),trans-vaccenic acid (C18:1 trans 11), or conjugated oleic acid; oresters of such fatty acids, including monoacylglyceride esters,diacylglyceride esters, and triacylglyceride esters of such fatty acids.

The fat can comprise phospholipids, sterols or lipids. The phospholipidscan comprise a plurality of amphipathic molecules comprising fatty acids(e.g., see above), glycerol and polar groups. In some embodiments, thepolar groups are, for example, choline, ethanolamine, serine, phosphate,glycerol-3-phosphate, inositol or inositol phosphates. In someembodiments, the lipids are, for example, sphingolipids, ceramides,sphingomyelins, cerebrosides, gangliosides, ether lipids, plasmalogensor pegylated lipids.

In some embodiments, the fat are the cream fraction created from seeds,nuts, and legumes, including but not limited to sunflower seeds,safflower seeds, sesame seeds, rape seeds, almonds, macadamia nuts,grapefruit, lemon, orange, watermelon, pumpkin, cocoa, coconut, mango,butternut squash, cashews, brazilnuts, chestnuts, hazelnuts, peanuts,pecans, walnuts, and pistachios. Methods for preparing a cream fractionare described herein.

The addition of controlled amounts of one or more fats can result indifferent cheese properties, including but not limited to firmness,water retention, oil leakage, melt-ability, stretching, color, andcreaminess. The fats can be in the form of unsaturated oil, saturatedoil, washed cream fraction, and/or unwashed cream fraction. Theunsaturated oils can include, e.g., olive oil, palm oil, soybean oil,canola oil (rapeseed oil), pumpkin seed oil, corn oil, sunflower oil,safflower oil, avocado oil, other nut oils, peanut oil, grape seed oil,sesame oil, argan oil, and rice bran oil. The saturated oils caninclude, e.g., coconut, palm, cocoa, cottonseed, mango oil, etc. Thecream fraction can be made from, by way of example only, sunflowerseeds, safflower, sesame seeds, rape seeds, almonds, macadamia, andpistachios. Preparation and isolation of cream fractions are describedherein.

In some embodiments, an emulsion is prepared by isolating and purifyingone or more proteins, preparing a solution comprising the one or moreisolated and purified proteins, admixing said solution with one or morefats, thereby creating said emulsion. The ratio of protein solution tofats can be about 1:10, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, or10:1. The ratio of protein solution to fats can be about 10:1-1:2,1:4-2:1, 1:1-4:1, or 2:1-10:1. The emulsion can be used as a non-dairymilk for the preparation of a non-dairy cheese. By way of example only,0%-50% fat can be added to a protein solution by weight/weight orweight/volume.

Method of Isolating and Mixing Cream and Skim Fractions

In some embodiments, the non-dairy milk can be further separated into acream fraction and a skim fraction. In some embodiments, defined amountsof cream fraction can be mixed with defined amounts of skim fraction toproduce a non-dairy milk with a controlled fat profile. In one aspect,the invention provides a method for creating a non-dairy cheese replicawith a controlled fat profile. In some embodiments, the method comprisesisolating a cream and skim fraction from a non-dairy milk, and mixing adefined amount of said cream and optionally said skim fraction toproduce a mixture with a controlled fat profile. In some embodiments,said isolating comprises separating a non-dairy milk into a cream andskim fraction. In some embodiments the cream fraction is enriched infats relative to the skim fraction. The cream fraction may contain atleast 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% or more of thefat content of said non-dairy milk prior to separation. The creamfraction may comprise a fat content that is at greater than the fatcontent of a skim fraction. The cream fraction may comprise a fatcontent that is increased by 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%,50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 100%, or greater than100% as compared to the skim fraction. The cream fraction may comprise afat content that is 0.2-fold greater, 0.5-fold greater, 0.75-foldgreater, 1-fold greater, 1.2-fold greater, 1.3-fold greater, 1.4-foldgreater., 1.5-fold greater, 2-fold greater, 3-fold greater, 4-foldgreater, 5-fold greater, 7.5-fold greater, 10-fold greater, 15-foldgreater, 20-fold greater, or more than 20-fold greater than the fatcontent of the skim fraction.

The cream and skim fractions can, for example, be separated by gravityor by centrifugation. Centrifugation generally refers to a process ofseparating components in a composition using centrifugal force. The rateof centrifugation is specified by the angular velocity measured inrevolutions per minute (RPM), or acceleration expressed as g. The term“g” generally refers to the acceleration produced by gravity at theEarth's surface. In some embodiments, the cream and skim fractions areseparated by centrifugation at 500, 1000, 1500, 2000, 2500, 3000, 3500,4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500,or 10,000 RPM. In some embodiments, the cream and skim fraction areseparated by centrifugation at about 500-2000, 1000-5000, 2000-7000,4000-10,000, or greater than 10,000 RPM. In some embodiments, the creamand skim fractions are separated by centrifugation for about 1, 5, 10,15, 20, 25, 30, 35, 40, 45, 50, 55, 60, or more than 60 minutes. In someembodiments, the cream and skim fractions are separated bycentrifugation for 1-10, 5-30, 10-45, 30-60, or more than 60 minutes. Inone embodiment, the cream and skim fractions are centrifuged in a JS-5.0rotor at 5000 RPM for 30 mins. In some embodiments, the cream fractionand skim fraction are separated by centrifugal separation in a Flotweggac1500 or GEA MESS.

In some embodiments the cream fraction and the skim fraction areincompletely separated. The skim fraction and the cream fraction can beseparated from the insoluble solids in a separation process. In someembodiments the skim fraction and the cream fraction are storedseparately.

In some embodiments, a cream fraction can be used as a non-dairy cheesesource.

In some embodiments, a protein solution can be admixed with a creamfraction to produce a non-dairy cheese source. Exemplary proteinsolutions are described herein.

In some embodiments, the method further comprises admixing the proteinsolution with a cream fraction isolated from a plant source. As usedherein, the term “cream fraction” refers to an emulsion comprising fats,proteins and water that is enriched in fats as compared to an originalemulsion (i.e., non-dairy milk). Exemplary cream fractions and methodsof preparing the same are described herein. In some embodiments, a creamfraction is purified from a plant source, e.g., seeds, nuts, or legumessuch as sunflowers, safflower, sesame seeds, rape seeds, almonds,macadamia, and pistachios. In some embodiments, the cream fraction ispurified by blending seeds or nuts in water or a solution to create aslurry. Some embodiments includes blending seeds, nuts or legumes from 1minute up to 30 minutes which could include a blending method byincreasing the speed gradually to maximum speed over 4 minute, andblending at maximum speed for 1 minute. The solution can comprise EDTA(0-0.1M), NaCl (0-1M), KCl (0-1M), NaSO₄ (0-0.2M), potassium phosphate(0-1M), sodium citrate (0-1M), sodium carbonate (0-1M), sucrose (0-50%),urea (0-2M) or any combination thereof. The solution can have a pH of 3to 11. See, Example 11. The slurry can be centrifuged by any methodknown in the art or as described herein.

Centrifugation can result in a separation of liquid layers and aninsoluble solid pellet. The top layer can be used as the cream fraction.The lower layer can be used as whey, and the pellet is removed. Thecream fraction can then be used as is immediately after centrifugation,or can be further washed with the solutions described above or heated insolution. Washing and heating removes the unwanted color and flavormolecules, or unwanted grainy particles to improve the mouth feel. Inparticular, washing with a high pH buffer (e.g., above pH 9) can removebitter tasting compounds and improve mouth feel, washing with urea canremove storage proteins, washing below pH 9, followed by washing with apH above pH 9 can remove unwanted color molecules, and/or washing withsalts can decrease taste compounds. Heating increases the removal ofgrainy particles, color and flavor compounds. Heating can be from 0-24hours, at 25° C. to 80° C. Washing and heating can remove unwantedcolors and flavor notes, and can remove unwanted grainy particles. Insome embodiments, washing and heating improves mouthfeel. In someembodiments, the resulting creamy fraction comprises seed storageproteins. In some embodiments, the seed storage proteins aresubstantially removed from the resulting creamy fraction.

In some embodiments, a defined amount of a cream fraction and a definedamount of a skim fraction are mixed to produce a mixture. The creamand/or skim fractions can be pasteurized or not pasteurized. In someembodiments, the defined amounts are defined by a user to result in amixture with a controlled fat profile. In some embodiments, the creamand skim fractions are mixed at a defined ratio to result in a mixturewith a controlled fat profile. In some embodiments the ratio of creamlayer to skim layer in the non-dairy milk is about 100:1, 90:1, 80:1,70:1, 60:1, 50:1, 40:1, 30:1, 20:1, 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1,3:1, 2:1, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:20, 1:30,1:40, 1:50, or 1:60. In some embodiments the methods described hereincomprise measuring the amount of skim layer and cream layer being addedto a non-dairy milk.

The mixture may then be used as a non-dairy cheese source to prepare acheese replica. It is understood that any of the non-dairy cheesesources as described herein may be used individually, or in anycombination thereof, when practicing the methods described herein.

Flavoring Components/Methods

In another aspect, the invention provides methods for flavoring culturednon-dairy products, including sour cream, crème fraiche, yogurt, orcheese replicas. In some embodiments, the method comprises comparing aflavor note profile of a test non-dairy product with one or more flavoradditives and/or one or more individual microbial strains describedherein to a flavor note profile of a control non-dairy product withoutthe additives and/or individual microbial strain. The texture and flavorprofile of the non-dairy product (e.g. cheese replica) can beascertained by any method known in the art or described herein.Exemplary methods of ascertaining flavor and texture can be by a tastetest, e.g., a blind taste test, or using gas chromatograph-massspectrometry (GCMS).

GCMS is a method that combines the features of gas-liquid chromatographyand mass spectrometry to identify different substances within a testsample. GCMS can, in some embodiments, be used to evaluate theproperties of a dairy cheese and a cheese replica. For example volatilechemicals can be detected from the head space around a dairy cheese or acheese replica. These chemicals can be identified using GCMS. A profileof the volatile chemicals in the headspace around cheese is therebycreated. In some instances each peak of the GCMS can be furtherevaluated. For instance, a human could rate the experience of smellingthe chemical responsible for a certain peak. This information could beused to further refine the profile. GCMS could then be used to evaluatethe properties of the cheese replicas. The GCMS could be used to refinethe cheese replica. In some embodiments the cheese replica has a GCMSprofile similar to that of dairy cheese. In some embodiments the cheesereplica has a GCMS profile identical to that of dairy cheese.

The flavor profile can be characterized by the presence and/or intensityof one or more flavor notes. Exemplary flavor notes include, but are notlimited to butteriness, fruitiness, nuttiness, dairy, milky, chessy,fatty, fruity, pinnapple, waxy, buttery, tonka, dark fruit, citrus,sour, banana-like, sweet, bitter, musty, floral, goaty, sweaty, woody,earthly, mushroom, malty, spicy, pear, green, balsamic, pungent, oily,rose, fatty, butterscotch, orange, pine, carnation, melon, pineapple,vanilla, garlic, herbaceous, woody, cinnamon, rue, yogurt, peach,vanilla, hawthorn, and herbaceous. The flavor notes may be associatedwith the release of one or more volatile compounds. The flavor profilecan be characterized by the absence or reduction in the intensity of oneor more flavor notes. Exemplary flavor notes include: planty, beany,soy, green, vegetable, nutty, dirty, and sour.

Exemplary volatile compounds include, e.g., gamma-nonanoic lactone,gamma-undecalactone, gamma-decalactone, delta-tetradecalactone, S-methylthiopropionate, delta-tridecalactone, delta-tetradecalactone,δ-tetradecalactone, butyl butyryllactate, 2,3-hexandione, methylhexanoate, butyrolactone, propanoic acid, 2-methyl propanoic acid,methyl isobutyl ketone, gamma octalactone, delta octalactone, gammanonalactone , 5-hydroxy-4-octanone, 2-ethyl-1-hexanol, octane, ethanol,2,3-butanedione, 2 heptanone, 1-butanol, acetoin, butanoic acid,nonanal, acetic acid, 1,3 butanediol, methyl-3-buten-1-ol, methanol,hexanol, dimethyl-benzene, ethyl-benzene, indole, limonene, toluene,acetophenone, pentan-2,3-dione, 2-pentanone, 2-heptanone, 2-nonanone,acetone, butanone, 2-methylpropionic acid, butanoic acid,2-methylbutanoic acid, 3-methylbutanoic acid, pentanoic acid,4-methylpentanoic acid, hexanoic acid, octanoic acid, decanoic acid,undecanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid,octadecanoic acid, oleic acid, linoleic acid, linolenic acid, propanol,butanol, pentanol, hexanol, heptanol, octanol, propan-2-ol, butan-2-ol,pentan-2-ol, hexan-2-ol, heptan-2-ol, nonan-2-ol, undecan-2-ol,octen-3-ol, octa-1,5-dien-3-ol, 3-methyl-2-cyclohexenol,2-methylpropanol, 2-methylbutanol, 3-methylbutanol, 3-methylpentanol,phenylmethanol, 2-phenylethanol, 2-phenyl-ethan-2-ol, propan-2-one,butan-2-one, pentan-2-one, hexan-2-one, heptan-2-one, octan-2-one,nonan-2-one, decan-2-one, undecan-2-one, dodecan-2-one, tridecan-2-one,pentadeca-2-one, pentan-3-one, octan-3-one, 3-methylpentan-2-one,4-methylpentan-2-one, methylhexan-2-one, hydroxypropan-2-one,hept-5-en-2-one, 4-methylpent-3-en-2-one, octen-3-one,octa-1,5-dien-3-one, nonen-2-one, undecen-2-one, methylfuryl ketone,phenylpropan-2-one, propiophenone, methyl butanoate, methyl hexanoate,methyl octanoate, methyl decanoate, methyl tetradecanoate, methylhexadecanoate, methyl cinnamate, ethyl formate, ethyl acetate, ethylpropanoate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyldecanoate, ethyl dodecanoate, ethyl tetradecanoate, ethyl-3-methylbutanoate, propyl acetate, propyl butanoate, butyl formate, butylacetate, amyl acetate, isoamyl formate, isoamyl acetate, isoamylpropanoate, isoamyl butanoate, diethyl phthalate, dimethyl phthalate,2-phenylethyl acetate, 2-phenylethyl propanoate, 2-phenylethylbutanoate, 3-methylthiopropanol, methanethiol, hydrogen sulfide,dimethyl disulfide, dimethyl trisulfide, dimethyl tetrasulfide,methylethyl disulfide, diethyl disulfide, 2,4-dithiapentane, methional,3-methylthio-2,4-dithiapentane, 2,4,5-trithiahexane,1,1-bis-methylmercaptodisulfide, methanethiol acetate, methylthiopropanoate, methyl thiobenzoate, thiophen-2-aldehyde, methylindole,p-ethylphenol, p-cresol, acetaldehyde, butanal, 2-methylbutanal,3-methylbutanal, 2-methylpropanal, hexanal, heptanal, nonanal,2-methylbuten-2-al, benzaldehyde, 3-methylheptyl acetate, 1-butanol,1-butanol, 3-methyl, 1-heptanol, formic acid, 1-hexanol-2,ethyl,1-octanol, 2-butanone, 2-hepten-1-ol, 2-hexanone, heptanal,2-octen-1-ol, 1-octen-3-ol, 2-pentanone, 2,3-butanedione, 3-buten-1-ol,5-Hepten-2-one, octane, ethanol, 2,3-butanedione, 2 heptanone,1-butanol, butanoic acid, nonanal, acetic acid, 1,3 butanediol,methyl-3-buten phenylethyl alcohol, toluene, 1-pentanol, 3-octene-1-ol,2 octene-1-ol, 2-undecanone, 1-octanol, Benzaldehyde, 1-heptanol,2-heptanone, 4-methyl-2-nonanone, 2-methyl-2-nonanol, 1-hexanol,2-methyl 2-propanol, Ethanol, 3 methyl 1-butanol, 1-hexanol, 2-methyl2-nonanol, 2-nonanone, 2-heptanone, 4-methyl, 1-heptanol, 1-octanol, 2octene-1-ol, 3-octene-1-ol, 1-octanol, 1-heptanol, 2-heptanone,4-methyl-2-nonanone, 2-dodecanol, 2-dodecanone, 3-decene 1-ol acetate,benzyl alcohol, phenylethyl alcohol, 2-methoxy 4-vinylphenol, 3-decene1-ol acetate, 2-dodecanone, 2-dodecanol, or 2-methoxy 4-vinylphenol.

In some embodiments, the improved flavors are due to the decreasedlevels of volatile flavor compounds, such as, e.g., benzaldehyde,2-methyl-2-propanol, acetophenone, octane, ethanol, 2-pentanone,pentanal, 2 heptanone, 1-butanol, 1-hexanol, 3-methyl-1-butanol,2-methyl-2-noonanol, 2-nonanone, 1-octanol, 2-undecanone, 2-octene-1-ol(Z), 1-octene-3-ol, acetophenone, 4-methyl-2 heptanone, nonanal, aceticacid, 3-methyl furan, 2-methyl furan, 1-hexanal, furan,2-methyl-2-propanol, pyrazine, 1-heptanal, 2-ethyl furan, 2-pentylfurans, or 1,3 butanediol.

In some embodiments, the method further comprises preparing a culturednon-dairy product such as a cheese replica, yogurt, sour cream, or cràmefraiche with a controlled flavor profile, by the controlled addition ofdefined combinations of flavor additives, described herein, to thenon-dairy e source at any time point of the replica making process.Exemplary additives and specific combinations are described herein.

Flavor Generators Control of Flavor by Addition of Bacteria/Microbes

Flavor compounds can be generated by microbes in the non-animal derivedmaterial used for producing many different non-dairy products describedherein, including cheese replicas. The methods of flavoring generallyinclude contacting a non-dairy milk or protein solution with one or moremicrobes, and preparing a cultured non-dairy product from the non-dairymilk. Microbes such as bacteria, yeast, or mold can be used to create aproduct with a desired flavor profile or be used as a component of theflavor in a product, as bacteria can create desirable flavors (e.g.,buttery, creamy, dairy, or cheesy) in a neutral, planty, or beanyproduct.

Exemplary non-dairy milks are described herein. Any of the non-dairycheese milks or combinations thereof may be contacted with one or moremicrobes (e.g., a controlled amount of bacteria) to control the flavorof a resulting cultured non-dairy product such as a cheese replica. Themicrobes can be selected from bacteria, yeast, or molds. The bacteriacan comprise mesophilic and/or thermophilic bacteria. The bacteria cancomprise bacteria from a commercial starter. Exemplary commercialstarters are described herein.

Flavor production in the replicas can be controlled by the use of one ormore microbes e.g., one or more bacteria, yeast, or molds, including butnot limited to Flavor production in the replicas can be controlled bythe use of one or more microbes e.g., one or more bacteria, yeast, ormolds, including but not limited to Lactococcus species such asLactococcus lactis lactis (LLL, used alone or as a component ofcommercial mix MA11), Lactococcus lactis cremoris (LLC, used alone or asa component of commercial mix MA11), or Lactococcus lactis biovardiacetylactis (LLBD, often used as commercial culture MD88), aLactobacillus species such as Lactobacillus delbrueckii lactis,Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus,Lactobacillus plantarum, Lactobacillus casei, or Lactobacillusrhamnosus, a Leuconostocaceae species such as Leuconostoc mesenteroidescremoris (LM), a Streptococcus species such as Streptococcusthermophiles (ST, often used as commercial culture TA61) a Pediococcusspecies such as Pediococcus pentosaceus, a Clostridium species such asClostridium butyricum, a Staphylococcus species such as Staphylococcusxylosus (SX), a Brevibacterium species such as Brevibacterium linens, aPropioniibacteria species, a Penicillium species such as Penicilliumcandidum, Penicillium camemberti, or Penicillium roqueforti, aDebaryomyces species such as Debaryomyces hansenii, a Geotrichum speciessuch as Geotrichum candidum, a Corynebacteria species, a Verticilliumspecies such as Verticillium lecanii, a Kluyveromyces species such asKluyveromyces lactis, a Saccharomyces species such as Saccharomycescerevisiae, a Candida species such as Candida jefer or Candida utilis, aRhodosporidum species such as Rhodosporidum infirmominiatum, aMicrococcus species, a Halomonas species, a Psychrobacter species. Insome embodiments, lactic acid bacteria such as Lactobacillus,Leuconostoc, Pediococcus, Lactococcus, or Streptococcus are used. Insome embodiments, the bacteria do not comprise Lactobacciliusacidophilus strains. In some embodiments, a yeast such as Saccharomycescerevisiae, Kluveromyces lactis and/or Debaromyces hansenii can be used.In some embodiments, a mold can be Penicillium candidum, Penicilliumcamemberti, Penicillium roqueforti, Geotrichum candidum, or acombination thereof.

In some embodiments, one or more of the follow microbes are used:Pediococcus pentosaceus, Clostridium butyricum, Lactobacillusdelbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillushelveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillusrhamnosus, Staphylococcus xylosus, and Brevibacterium linens.

The one or more microbes can be cultured alone (e.g., bacteria, yeast,or mold alone), or in combination with two ore more microbes (e.g., twodifferent bacteria, two different yeast, two different molds, a bacteriaand a yeast, a bacteria and a mold, or a yeast and a mold). When two ormore microbes are used, the microbes can be co-cultured or sequentiallycultured, i.e., one microbe can be cultured for a length of time beforeadding another microbe. Particular good combinations for flavorgeneration in replicas are pre-culturing with SX, followed by eitherTA61 or MD88, or MD88 co-cultured with MA11.

The growth conditions of microbes also can control flavor generation inreplicas. The temperature of microbes growth ranging from 4° C. to 45°C. can control the amount and type of flavor compounds produced inreplicas. The amount of aeration by shaking (e.g., 0 to 300 rpm) changesthe flavor productions of many different bacteria in non-dairy media.Greater aeration during culturing by either SX, TA61, or MD88 generatesmore desired cheese and buttery compounds. Aeration also decreases theundesired flavor compounds. Desired cheese compounds such as 2-heptanoneincrease when SX, MD88, or TA61 are cultured with aeration. MD88'sproduction of hexanoic methyl ester in cheese replicas is also modulatedby aeration. An increase in aeration of SX during culturing in soymilkgreatly increases 3-methyl and 2-methyl butanoic acid production anddecreases the amounts of undesirable aroma compounds such as 2-ethylfuran or 2-pentyl furan in cheese replicas.

The amount of time the one or more microbes is cultured also canmodulate the amount and types of flavor compounds. Culturing can rangefrom 1 hour to multiple days. In some embodiments, one or more microbesand the non-dairy milk are incubated together for a length of timeranging from 1 min-60 minutes, 0.5-5 hours, 3-10 hours, 6-15 hours,10-20 hours, or more than 20 hours. Most buttery compounds are createdwithin the first 10 hours, while additional cheese compounds typicallyrequire 24-48 hours or more hours. Butyrolactone, a creamy, milky notecompound is created in non-dairy media by MD88 and MA11 only after 20hours of culturing in soymilk.

The one or more microbes also can be added at different inoculums, e.g.,10²-10⁹ cfu/mL or even greater. The phase of growth (i.e, stationaryphase versus exponential phase) and the cell density of the bacterialculture affect the flavor compound profile of the medium. Higher inoculaof a starter culture can protect the replica from unwanted microbialcontamination (e.g., bacterial contamination). Therefore, an inoculum of10⁶-10⁹ cfu/mL is usually used.

Flavor production by the one or more microbes also can be modulated bydirecting the metabolic pathways, e.g., by modulating their nitrogensource, carbon source, additional available nutrients, and growthconditions. Non-limiting examples of additives that can be used areshown in Table A. The additives can be added to the media at the sametime as the bacteria or any time during the creation of the replica.When sequential culturing occurs additional additives can be added atthe same time that the additional strains are inoculated.

TABLE A Additives used to control flavor production by microbes innon-dairy replicas FeCl₂ Asp C8:0, Caprylic acid MgCl₂ Cys C10:0, Capricacid CaCl₂ Glutamine C12:0, lauric acid MnSO₄ Glutamate C14:0, myristicacid CoCl₂ Gly C16:0, palmitic acid CuSO₄ His C18:0, stearic acid ZnSO₄Ile C16:1, palmitoleic acid Adenine Lue Coconut Oil Guanine Lys CastorOil Inosine Met Palm Oil Uracil Phe Palm Fruit Oil Xanthine Pro JojobaOil Pyridoxamine Ser Sunflower Oil Pyridoxine The Mango ButterD-sorbitol Trp Ala Citric Acid Tyr Arg Lactic Acid Val Asnα-ketoglutarate Riboflavin FAD Pyruvic Acid Thiamine NAD Ororic acidLipoic Acid Biotin oxalic acid Nicotinic acid Pantothenate Ascorbic AcidCoA hydrate B12 Succinic acid propanoic acid Folic Acid p-aminobenzoicacid C4:0, butyric acid DL-Malate C6:0, caproic acid

The amount and type of sugar is a large driver of the type of flavorsproduced, including buttery compounds. In some embodiments, sugars arenaturally present in the non-dairy milk. By way of example only, sucroseis present in a variety of nuts such as, e.g., almonds, which can beused to provide a non-dairy milk used for preparing the cheese replica.In some embodiments, a controlled amount of one or more sugars is addedto the non-dairy milk or non-dairy cheese source.

In some embodiments, the sugar is a monosaccharide, including but notlimited to glucose (dextrose), fructose (levulose), galactose, mannose,arabinose, xylose (D- or L-xylose), and ribose, a disaccharide includingbut not limited to sucrose, lactose, melibiose, trehalose, cellobioseand maltose, a sugar alcohol such as arabitol, mannitol, dulcitol, orsorbitol, sugar acids such as galacturonate, glucuronate, or gluconate,oligosaccharides and polysaccharides such as glucans, starches such ascorn starch, potato starch, pectins such as apple pectin or orangepectin, raffinose, stachyose and dextrans, a plant cell wall degradationproduct, β-galactosides, β-glucosides such as salicin, and/or sugarderivatives such as N-acetylglucosamine. In particular embodiments, thesugars are chosen from the group consisting of sucrose, maltose, glucoseand fructose.

The relative growth of each isolated strain can be controlled by theaddition of said one or more sugars. The addition of said one or moresugars can result in nondairy cheese replicas with significantlyimproved texture and flavor. A user, e.g., an individual or plurality ofindividuals practicing the invention, can select specific isolatedstrains and add controlled amounts of the selected strains to create anon-dairy cheese replica with a desired flavor and texture profile. Auser can additionally select specific sugars and add controlled amountsof the selected sugars along with controlled amounts of specificisolated strains to create a non-dairy cheese replica with a desiredflavor and texture profile. Table B provides non-limiting examples ofbacteria culturing conditions for producing dairy flavor notes createdin non-dairy cheese or other non-dairy products.

TABLE B growth sugar preference Genus species sub species temperatureAeration (based on generation time) Lactococcus lactis cremoris 30 C.yes glucose = fructose > (25-40 C.) maltose > sucrose* Lactococcuslactis lactis 30 C. yes glucose = fructose = (25-40 C.) sucrose >maltose* Leuconostoc mesenteroides cremoris 30 C. yes glucose = fructose= (25-35 C.)* maltose > sucrose Lactococcus lactis biovar 30 C. yesglucose > fructose = diacetylactis (25-40 C.) sucrose = maltoseStreptococcus thermophilus 37 C. no glucose > maltose Lactobacillusdelbrueckii lactis 37 C. no glucose > maltose Lactobacillus delbrueckiibulgaricus 37 C. no glucose > maltose Lactobacillus helveticus 37 C. noglucose > maltose Lactobacillus plantarum 37 C. no glucose = maltoseLactobacillus casei 37 C. no glucose > maltose Lactobacillus rhamnosus37 C. no glucose > maltose Staphylococcus xylosus 30 C. yes glucose >maltose Pediococcus pentosaceus 30 C. maltose > glucose Clostridiumbutyricum 37 C. no glucose > maltose *Large variation in differentstrains of this subspecies

The effect of different sugars and microbes on flavor production alsodepends on the type and composition of the starting material (e.g., thestarting material can include any non-animal derived material, includingbut not limited to soymilk, pea protein, moong protein, soy protein,coconut milk, yeast extract, protein hydrolysate, derived media, andsynthetic media), and the amino acid composition of the proteins in thestarting materials, the types of sugars and carbohydrates included, andthe types of fats, triglycerides, and/or free fatty acids present. Theamino acid composition of the protein can be broken down by enzymes,such as those created by the microbes and those added as part of therecipe, and the resulting amino acids or peptides can serve asprecursors to particular flavor molecules. Synthetic media refers tousing ammonium for the nitrogen source, and a defined sugar for thecarbon source, with any other additives. The starting material cancomprise isolated purified proteins, or crude plant extracts.

Acetoin and diacetyl (“buttery” compounds) are created by MD88 (LLBD) inthe greatest abundance in a yeast extract medium with maltose added. Onthe other hand MD88 creates more of these buttery compounds in soymilkwith glucose added. Acetoin and diacetyl are created in even higheramounts by MD88 and TA61 (ST) with the addition of citrate or pyruvate.Acetoin/diacetyl and 2,3-hexandione concentrations all increase inresponse to increased citrate concentration in cheese replicas made withstrain MD88.

The addition of amino acids (see Table A) can directly control theproduction of particular flavor compounds in non-dairy replicas. Thecreation of these flavor compounds contributes to the overall flavorprofile of the replica. Methionine can be added to cheese replica ormedia to produce methional by SX or dimethyl trisulfide byBrevibacterium. Methional and dimethyl trisulfide are two sulfurcompounds that are found in many dairy cheeses, and contribute to theaged character of cheddar. Leucine added to soymilk, yeast extractmedia, or pea proteins significantly increase the 3-methyl butanoic acidproduction by SX bacteria, adding cheesy notes. Adding multiplecompounds can further control flavor production by bacteria, e.g.alpha-ketoglutarate with leucine increases the 3-methyl butanoic acidproduction by SX bacteria. 3-methyl butanoic acid has a cheesy aroma andtaste, it is similar to butanoic acid, which is a key flavor in Americanand cheddar cheeses. Organic acids can also control flavor production bybacteria in non-dairy replicas. Oxalate added to yeast extract media andcultured by Brevibacterium creates cheese compounds butanoic acid,3-methyl butanoic acid, and 2,6-nonadienal, and the flavors generatedwere described as “aged cheese”. The creation of buttery compounds canbe controlled by the addition of citrate, xanthine, and pyruvate, whenadded to cultures of TA61. Adding citric acid, pyruvate, riboflavin, andcopper can affect the cheese and buttery flavor production by MD88.Other important aroma compounds like butanoic acid derivatives and2-heptanone are produced when isoleucine, proline, alanine, malate,inosine, Fe²⁺, Mg²⁺, serine, and thiamine are added into replicas.Additionally, ZnSO₄, citric acid, lactic acid, pyruvic acid, succinicacid, malic acid, aspartic acid, lysine, tyrosine, valine, and jojobaoil allow for the creation of desired cheese flavor compounds by TA61 inreplicas. The affect of each additive depends on the composition of theother stating materials.

Other additives can be added before bacteria culturing or afterculturing. These include but are not limited to fruit extracts (0.0001%-0.2% wt/vol), fruit puree (peach, pineapple strawberry, mango, papaya,plum, etc) (0.001% -2% wt/vol), vegetable puree (potato, yam, onion,garlic, or broccoli) (0.001% -2% wt/vol), molasses (0.001% -2% wt/vol),yeast extracts (0.001% -2% wt/vol), protein hydrolysates (0.01% -10%wt/vol), red or white miso (0.01% -2% wt/vol), coconut milk (0.5%-60%),malt extracts (0.01% -2% wt/vol), or coconut cream (0.5%-60%), andcombinations thereof. Malt extracts and molasses can add cheese flavormolecules like 3-methyl butanal, 2-methyl butanal, 2-heptanone, butanoicacid, or butyrolactone. Replicas with the addition of peach extract orpuree were described by trained flavor scientists as having more creamflavor. Replicas with the addition of papaya were described as morecheesy by trained flavor scientist and had an increase in 3-methylbutanoic acid by GCMS. Red miso added to MD88 cultures, and white misoadded to TA61 cultures resulted in improved flavor complexity and aperceived decrease in astringency by a trained flavor scientist.

Yeast extract can control bacteria growth and flavor generation, andcontribute different starting flavors. There are many vitamins in yeastextracts that improve the growth of TA61 in replicas. All yeast extractsare not the same. TA61 growth was greater with Flavor House FlavorSpark, and BioSpringer Yeast Extract 2020, compared to other yeastextracts. BioSpringer Yeast Extract 2020 supports good growth and decentflavor development for MD88 and TA61. Yeast extract can be added between0.01% -2% wt/vol of media to improve growth and flavor production by thebacteria. Yeast extract can be added at 0.02%-0.1% improve growth andflavor production by the bacteria. Yeast extracts themselves can alsoprovide certain flavors to the product including, brothy, whey, nutty,savory, roasted, malty, caramel, cooked-milk, light-sulfurous, andslight cheese-like. Yeast extracts also supports the production offlavor compounds by TA61, MA88, and SX that lead to a more cheesy andcomplexly flavored replicas.

In some embodiments, the one or more microbes, the non-dairy cheesesource, and the one or more optional components that can be used toalter flavor (e.g., sugars, fats, carbohydrates, vitamins, organicacids, nucleotides, or food products) are incubated together for asufficient period of time to achieve a desired pH. The pH can range frompH 3-5, 4-6, or 4.3-5.7. The desired pH can be pH 6 or lower, pH 5 orlower, or pH 4 or lower. Culturing the material by bacteria in somecases decreases the pH to 6.5, 6, 5.5, 5, 4.5, 4, or 3.5, while in othercases, flavors are generated with no change in pH. Culturing withLactococcus, Lactobacillus, Leuconostoc, Pediococcus and/orStreptococcus typically results in a decrease in pH with most startingmaterial, while culturing with Staphylococcus, Brevibacterium, and/orClostridium typically has little or no effect on the pH.

In some embodiments, the method further comprises solidifying saidnon-dairy cheese source. Methods of solidifying are described herein.

In some embodiments, the method comprises isolating a plurality ofmicrobial strains from a heterogeneous population, e.g., a commercialstarter or a probiotic (e.g., Rejuvelac). In some embodiments, theisolated microbial strains are each characterized according to definedcriteria. The defined criteria may include, for example, growth rates innon-dairy cheese sources comprising different sugars added therein. Thedefined criteria may include the contribution of each isolated strain toa flavor palette by characterizing flavor notes from a cheese replicawith the isolated strain added therein as compared to a control cheesereplica without the isolated strain added therein. The isolatedmicrobial strains may be characterized by genetic sequencing, and/ordetermining sequences unique to each of the isolated strains.

In some embodiments, the method further comprises preparing a cheesereplica with a controlled flavor profile, by the controlled addition ofspecific combinations of isolated strains to provide a desired array offlavor notes to the cheese replica.

In another aspect, the invention provides a library of isolatedmicrobial strains. In some embodiments, the isolated strains in thelibrary are selected to provide a palette of flavor profiles tonon-dairy cheese. In some embodiments, the isolated microbial strainsare bacterial strains. In some embodiments, the isolated strains areisolated from a commercial starter culture, e.g., a bacterial culturethat is commercially available. In some embodiments, the commercialstarter culture is a mesophilic bacterial culture. In some embodiments,the commercial starter culture is a thermophilic bacterial culture.Exemplary commercial starters include, e.g., MA11, MA14, MA19, LM57,MA4002, MM100, TA061, LH100, MD88, and Flora Danica.

Strains can be isolated by plating commercial mixes on selective ornon-selective growth media, e.g., Reddy's selective agar, LB agar. Insome embodiments, single bacterial cells of an individual strain willgrow into discrete colonies on said growth media. In some embodiments,individual colonies can be screened by PCR. In some embodiments, PCR caninvolve the use of universal primers containing sequences that arecommon to all strains of a microbial species, or can involve the use ofprimers comprising sequences that are unique to particular subspecies ofthe microbial population. PCR products can be sequenced and thesequences compared to known sequences, e.g., in Gen Bank, and also toone another. pH profile, sugar fermentation, phenotype on Reddy'sselective agar and more extensive sequencing can be carried out to helpfurther identify and characterize individual strains.

In some embodiments, the bacterial strains are selected to provide toprovide an array of flavors and textures, or other definedcharacteristics, to a non-dairy milk cheese. In dairy milks, LLL strainstypically grow more quickly and rapidly acidify the milk, while LLCstrains grow more slowly and provide more flavor. In dairy milks, bothLLBD and LM contribute additional flavor compounds, notably diacetyl,which gives a buttery taste to the cheese. One or more isolatedbacterial strains, e.g., LLL, may be selected to acidify a non-dairymilk quickly, e.g., a drop in pH within one hour, or an overall drop inpH from 6.3 to 4.3 in less than 15 hours. One or more isolated bacterialstrains, e.g., LLC, may be selected for a slower growth profile withgreater production of flavor compounds and a less dramatic lowering ofpH, e.g., from 6.3 to only 5.4 in 15 hours. Such a slowed growth ratemay serve to, e.g., provide a cheesemaker greater control over theflavoring process and more tightly regulate the resulting taste profileof the non-dairy cheese replica. One or more isolated bacterial strainsmay be used to provide different flavor profiles to a non-dairy cheese.The different flavor profiles may be characterized by the release ofspecific volatile chemicals from the replica. For example, somebacterial strains, e.g., LLBD and LM, may be used to produce diacetylwhen contacted with a non-dairy milk or protein solution. The diacetylmay produce a buttery flavor in the resulting non-dairy cheese.

It was found that single use direct vat cultures, such as MA11 and FloraDanica (FD), provide a fairly uniform but limited characteristic flavorand texture profile when used to make soft fresh (SF using MA11) andsoft ripened (SR using MA11 & FD) cheeses. To allow a much greater arrayof flavor and texture capability, individual bacterial strains wereisolated and characterized from commercial preparations, e.g., FloraDanica and MA11. These isolated strains can be combined in new andvaried combinations and in various proportions to create a much greaterrange of flavor and texture possibilities.

In general, the dominant sugar in dairy milk is lactose, which is notpresent in non-dairy milks. When controlled amounts of bacteria, e.g.,controlled amounts of one or more isolated isolated strains of theinvention are incorporated in non dairy cheese replicas that compriseone or more sugars, specific combinations of sugars and bacterialstrains can alter the taste and texture profiles of the resultingnon-dairy cheese replicas in unexpected ways. Such specific combinationscan be used to prepare cheese replicas with a controlled flavor profile,e.g., to prepare cheese replicas that accurately mimic the flavor ofspecific dairy cheeses such as, by way of non-limiting example only,process cheese, swiss cheese, string cheese, ricotta, provolone,parmesan, muenster, mozzarella, jack, manchego, blue, fontina, feta,edam, double Gloucester, camembert, cheddar, brie, asiago and Havarti.

The desired flavor and texture profile can be selected to mimic theflavor and texture of a specific dairy cheese. By way of example only,by selecting and adding a controlled amount of one or more isolatedbacterial strains of the invention and optionally selecting and adding acontrolled amount of one or more sugars, a user can create a non-dairycheese replica that mimics the flavor and texture profiles of e.g.,process cheese, swiss cheese, string cheese, ricotta, provolone,parmesan, muenster, mozzarella, jack, manchego, blue, fontina, feta,edam, double Gloucester, camembert, cheddar, brie, asiago and Havarti.

The texture and flavor profile of the non-dairy cheese can beascertained by any method known in the art or described herein.

To generate dairy-like flavor in replicas or other non-dairy products,or a flavoring solution/paste to add to non-dairy products, particularstains can be used to generate cheesy, buttery, creamy, milky or otherdesired flavor compounds. See Table C for non-limiting examples of dairyflavor compounds that can be produced. Table C also provides examples ofhow to create the indicated flavor compound in non-dairy replicas.

TABLE C Compounds Smell type Bacteria to create Additives, startingmaterial 2-methyl butanal cocoa, coffee, nutty TA61 Calcium ions,proline in yeast extract media 3-methyl butanal chocolate, peachy, SXwith MD88 Pea Vicilin with coconut milk fatty and yeast extract acetoinsweet buttery, MD88 or TA61 soy milk (plus pyruvate) creamy, dairy MD88yeast extract media plus maltose milky, fatty MD88 or TA61 xanthine,citrate, pyruvate in yeast extract media diacetyl buttery, creamy, MD88or TA61 xanthine, citrate, pyruvate yeast milky extract media TA61 orMD88 soy milk (plus pyruvate) 2,3-hexanedione Creamy, buttery, MD88citrate with <50 mM glucose in fruity, caramellic yeast extract mediaHexanoic acid fruity pineapple MD88 yeast extract media methyl ester2-methyl Fruity, acidic with a SX Valine + >20 mM glucose butanoic aciddairy buttery and cheesey nuance 3-methyl Cheesey, dairy, SXLeucine + >20 mM glucose butanoic acid creamy, fermented,(alpha-ketoglutarate gives a sweet, waxy further increase)Brevibacterium Oxalate + yeast extract media butyrolactone Milky, creamywith MD88 or TA61 >20 hours culturing soymilk fruity peach-likeafternotes methional musty tomato, MD88 Methionine added to soymilk,potato, mold Pea vicilin or yeast extract ripened cheeses dimethyltrisulfide sulfurous, savory brevibacterium Methionine butanoic acidcheesy, dairy, Clostridium starches, corn steep liquor creamy, sharpButyricum cultured in anaerobic Brevibacterium Oxalate + yeast extractmedia SX Pea Vicilin + coconut milk + yeast extract 2-heptanone cheese,fruity, MD88 or TA61 soymilk no added sugar with coconut shaking2-undecanone waxy, fruity with MD88 Methionine or Leucine added creamycheese like to yeast extract media notes 2-nonanone green, herbal, MA11CuSO₄ or Alanine in cheesy, fresh yeast extract media propanoic acidacidic and dairy-like Brevibacterium Oxalate + yeast extract media2-methyl propanoic rancid butter Brevibacterium Oxalate + yeast extractmedia acid SX Valine + yeast extract media hexanoic acid sour fattysweat SX >5 mM glucose in yeast extract cheese media with coconut oiloctanoic acid fatty waxy rancid SX >5 mM glucose in yeast extract oilyvegetable media with coconut oil cheesy ethyl butanoate Fruity, sweet2-butanone acetone-like, fruity, TA61 Ile, thiamine, Magnesium ions,butterscotch or ascorbic acid in yeast extract media Acetic acid sour SX<glucose in all systems decanoic acid rancid sour fatty SX followed byPea vicilins + coconut milk goaty MD88 or TA61 (with yeast extract)Methyl Isobutyl herbal, fruity and SX followed Pea vicilins + coconutmilk Ketone dairy nuances by MD88 (with yeast extract) gamma-octalactonesweet, coconut, SX + TA61 Pea vicilins + coconut milk waxy, creamy,(with yeast extract) tonka, dairy, fatty delta-octalactone Sweet, fatty,SX + TA61 Pea vicilins + coconut milk coconut, tonka, (with yeastextract) tropical dairy gamma-nonalactone coconut, creamy, SX + MD88 Peavicilins + coconut milk waxy, fatty milky (with yeast extract)5-Hydroxy-4- buttery SX followed soymilk octanone by TA61 Ethyloctanoate sweet, waxy, fruity SX + MD88 yeast extract media with andpineapple with coconut milk creamy, and fatty 2-ethyl-1-Hexanol sweet,fruity, fatty TA61 Vitamin B12, Riboflavin, Thiamine, CoenzymeA, orKetoglutarate in yeast extract

It will be appreciated that many different types of bacteria can makebuttery compounds. MD88 and TA61 are both very good at producing butterycompounds in non-dairy media and cheese replicas. They both can createthe buttery compounds 2,3-butandione, acetoin, and 2,3-hexanedione insoymilk, purified pea proteins, purified soy proteins, purified moongproteins, and yeast extract medias. Additionally, LLC, LLL, and SX alsocan create buttery compounds in replicas. Additionally, greaterrefinement of flavor can come from controlling each concentration of thebutter compound; in soymilk MD88 produces more acetoin while TA61produces more diacetyl.

In some embodiments, buttery notes can be enhanced by selectingparticular strains (e.g., LLBD, LM, LF2, LF5, and Streptococcusthermophilus) and/or selecting particular sugars to use (e.g., glucose,fructose, or sucrose). In some embodiments, the buttery notes areassociated with increased levels of volatile flavor compounds. Thevolatile flavor compounds can be, e.g., acetoin, 2,3-butanedione, andbutanoic acid. In some embodiments, the volatile flavor compounds canbe, e.g., 2-heptanone, nonanal, butanol, 1-hexanol, 2-heptanone,4-methyl, Ethyl acetate, or 2-nonanone.

In some embodiments, buttery notes can be decreased by selecting andadding a controlled amount of LM.

In some embodiments, said buttery flavor can be decreased by selectingone or more sugars from the group consisting of glucose, fructose,sucrose and maltose.

SX and Brevibacterium are particular good at generating cheesycompounds, including 3-methyl-butanoic acid, 2-methyl butanoic acid, and2-methyl propanoic acid. SX and Brevibacterium can also be used togenerate free fatty acids, including butanoic acid, propionic acid,dodecanoic acid, undecanoic acid, nonanoic acid, octanoic acid, andhexanoic acid, when cultured in the presence of fats. When SX iscultured in the presence of coconut oil, short and medium chain lengthfree fatty acids are created. TA61 can also created additional types ofcheese flavor compounds including 2-heptanoic and 2,4-heptadienal innon-dairy replicas. There are sulfur compounds including but not limitedto dimethyl trisulfide and methional that are important in providingcharacteristic flavor to particular cheeses that can be generated innon-dairy medias by SX and Brevibacterium.

Other bacterial cultures, including LR, can drive floral flavorproduction and creamy notes can be created in replicas by LBB. In someembodiments, fruity notes are enhanced by selecting strains from thegroup consisting of LLBD, LM, LLL, LLC, LF2 , LF5, and Streptococcusthermophilus strains. In some embodiments, fruity notes are enhanced byselecting sugars from the group consisting of glucose, fructose,sucrose, and maltose.

In some embodiments, sour notes are enhanced by selecting strains fromthe group consisting of LLBD and LM strains. In some embodiments, sournotes are enhanced by selecting sugars from the group consisting ofglucose, maltose and sucrose. In some embodiments, sour notes areassociated with increased levels of volatile flavor compounds. Thevolatile flavor compounds can be, e.g., acetic acid, 2-methylbutanoicacid, hexanoic acid, propionic acid, and octanol.

In other embodiments, sour notes are enhanced by selecting strains fromthe group consisting of LLL, LLC, and LM. In particular embodiments,sour notes are enhanced by selecting sugars from the group consisting ofglucose and sucrose. In some embodiments, the sour notes arecharacterized by increased levels of volatile flavor compounds. Thevolatile flavor compounds can be, e.g., nonanal or butanoic acid.

In some embodiments, floral notes can be enhanced by selecting strainsfrom the group consisting of LLL, LLC and LM. In some embodiments,floral notes can be enhanced by selecting sugars from the groupconsisting of glucose, fructose, maltose and sucrose. In someembodiments, the floral notes are due to increased levels of volatileflavor compounds, e.g., nonanol.

In some embodiments, sweet notes are enhanced by selecting a LLBDstrain. In particular embodiments, sweet notes are enhanced by additionof sugars. In some embodiments, sugars are added to a finalconcentration of 0-150 mM. In some embodiments, sugars are added to afinal concentration of about 10, 20, 30, 40, 50, 60, 70, 80, 90, 100,110, 120, 130, 140, or 150 mM. In some embodiments, the sugars areglucose, maltose, fructose or sucrose.

In some embodiments, the sweet flavor of non dairy cheeses comprisingLLC, LLL, LM and LLBD can be enhanced by addition of sugars. The sugarscan be, e.g., glucose, maltose, fructose, sucrose, or any combinationthereof. In some embodiments, the increased sweet flavor is due toincreased levels of volatile flavor compounds. In some embodiments, thevolatile flavor compound is butanoic acid.

In some embodiments, strains can be selected to enhance citrus flavornotes of non-dairy cheeses. In some embodiments, enhanced citrus flavornotes are due to increased levels of volatile flavor compounds, e.g.,nonanal, limonene, and 1-octanol.

In some embodiments, strains can be selected to enhance mushroom flavornotes of non-dairy cheeses. In some embodiments, enhanced mushroomflavor notes are due to increased levels of volatile flavor compounds,e.g., 1-octene-3-ol, 1-hexanol, and 1-heptanol.

In some embodiments, the addition of bacteria decreases and or masksundesirable flavors including soy flavor, beany flavor, planty flavor,grassy flavor, and astringency. As described herein, the addition of SXdecreased or masked the “soy” and “green” flavor and aroma of thereplicas; the addition of leucine to the SX culture caused an evenlarger reduction in the “soy” notes. Growth of MD88 in replicas quicklydecreases benzaldehyde, an off taste in soymilk. The soy (green, cereal)aroma present in soymilk and other plant derived material decreases asthe coconut milk percentage increases in the cultured material.Characteristic undesirable aromas: Pentenols, Pentanol, 2-pentyl-furan,and 1-Hexanol, also decrease with an increasing coconut milk percentage.Samples were evaluated and compared by a 2-6 members of a trainedsensory panel.

A limitation of currently available nut milk-based cheeses is thepresence of undesirable nutty flavor in the cheese. The nutty flavor candetract from the taste profile of the cheese and make the cheese seemnon dairy-like. Therefore, in one aspect, the invention provides anut-milk based cheese replica with a reduced or undetectable nuttyflavor, and methods of making the same. In some embodiments, the methodcomprises contacting a nut milk with a controlled amount of Lactococcusbacteria and a controlled amount of a sugar. In some embodiments, thenutty flavor is reduced by the selection of one or more isolated strainsdescribed herein. In some embodiments, the nutty flavor is reduced bythe selection of one or more isolated strains selected from the groupconsisting of LLL, LLC, LM, and LLBD. In some embodiments, the nuttyflavor is reduced by selecting sugars from the group consisting ofglucose, fructose, sucrose and maltose. In some embodiments, the reducednutty flavor is associated with decreased levels of volatile flavorcompounds. In some embodiments, said flavor compounds are benzaldehydeor 2-methyl-2-propanol.

The non-dairy cheese culture can be made from different sugar sourcesincluding but not limited to glucose, fructose, maltose, sucrose, and orgalactose. The cultured material can be made into a solid like cheese orused as a liquid cultured material.

Replicas can also be flavored by adding artificial or natural flavors ineither as a single compound or as complex product mixtures. Fatty acids(between 0.001%-0.5%) can be added to replicas, and these replicas aredescribed by trained flavor scientists as being more cheesy with theaddition of fatty acids. Compounds added to the replica cheese includebut are not limited to 2,3 butanedione, acetoin, butanoic acid, 5,6decenoic acid, y-heptalactone, y-hexalactone, y-octalactone,y-decalactone, y-nonanoiclactone, y-undecalactone, δ-decalactone,δ-dodecalactone, δ-nonanoic lactone, δ-octalactone, gamma-nonanoiclactone, gamma-undecalactone, gamma-decalactone, delta-tetradecalactone,S-methyl thiopropionate, delta-tridecalactone, delta-tetradecalactone,6-tetradecalactone, butyl butyryllactate, isovaleric acid, 2-undecanone,valeric acid, 2-heptanone, 2-methyl butyraldehyde, 2-nonanone, 2-methylbutanoic acid, decanoic acid, methional, octanoic acid, 2-methylbutanal, 3-methyl butanal, ethyl-butanoate ester, hexanoic acid, andoctanoic acid. Complex mixtures include but are not limited to coconutcream, yeast extract, molasses, fruit extracts, masking agents, creamflavor boosters, and miso. Flavor compounds can increase the cheesy,buttery, malty, creamy, coconut, milky, whey, and fruity taste. Whenpresent in cheese replicas these compounds increase the preferences ofthe cheese replica, and can be described by trained flavor scientists asmore cheesy, more buttery, more creamy, more complex and with anincrease in dairy notes has described by trained flavor scientists. Theaddition of flavor compounds can also decreases the off notes, includingbut not limited to planty, beany, nutty and sour notes in replicas. Theconcentrations of flavor compounds added to the replicas can be from0.1% to 0.000001% vol/wt of the final cheese replica. Complex flavormixtures can be added from 10% to 0.01%. Flavor compounds can be addedto cheese replicas made from bacterial cultured milks or other startingmaterials or acid coagulated milks or other starting materials. Theflavor compounds added to the replicas can be complementally to theflavors generated by the microbes. The flavor compounds can also beadded to the non-dairy milk before coagulation, so the bacteria can usethe flavor compound to generate additional compounds.

Control of Flavor and Texture Using Enzymes

One or more enzymes can be used alone or in combination any one theculturing methods and additives described to help modulate the flavor,texture, and/or melting profile, comprising contacting a non-dairycheese source with one or more isolated and purified enzymes. Theenzymes can be added before solidification, after solidification butbefore the whey is drained, or after whey is drained. Surprisingly,adding trace amounts of one or more isolated and purified enzymes (e.g.,proteases, lipases, and/or amylases) greatly enhanced the texture,flavor, and/or meltability of the resulting non-dairy cheese replica, asdetermined by blind taste test or by the detection of volatile odorantsby, e.g., GCMS. Using such enzymes also controls flavor production bymicrobial cultures (e.g., when soymilk is pre-treated with amylases,TA61 produces much more diacetyl).

In the nut milk cheeses or other non-dairy cheese replicas, thepresence, type, amount, and the timing of addition of the protease cancontrol the flavor profile as has determined by blinded taster testersand GCMS. By way of example only, plant based cheese replicas withproteases were judged as having a more liked flavor profile, a morecomplex flavor profile, a flavor profile that tasted more like dairycheese, and in some cases indistinguishable to dairy cheese. In somecases plant based cheese replicas with lipases were judged as havingmore liked flavor profile, a more complex flavor profile, and a flavorprofile that tastes more like dairy cheese. In some cases plant basedcheese replicas with lipases and proteases were judged as having moreliked flavor profile, a more complex flavor profile, and a flavorprofile that tastes more like dairy cheese.

Particular proteases or combinations of proteases and lipases createddistinct flavor profile that tasters described as particular types ofdairy products. The addition of proteases also controls particularflavor notes, including but not limited to buttery, sweet, fruity,floral, nutty, and sour. In the cheese replicas the presence, the type,the amount, and the timing of addition of the protease can controlbuttery flavor as determined by blinded taste testers and GCMS. Theaddition of proteases to non-dairy cheese replicas, particularly papainand aspartic protease, are significantly more buttery than the samenon-dairy cheese without any proteases, as determined by blind tastetesters. This is supported by GCMS data that shows the addition ofproteases can greatly increase the production of compounds that createthe buttery flavor in dairy cheeses, including diacetyl and acetoin. Thecontribution of specific added proteases and/or lipases to a flavor noteprofile of a non-dairy cheese replica can be ascertained using any ofthe methods described herein, e.g., taste test and/or GCMS.

In some embodiments, the enzyme is aspartic protease. In someembodiments, the enzyme is papain. In some embodiments, the enzyme isnot rennet. In some embodiments, the enzyme is a protease or peptidase.In general, a protease or peptidase is an enzyme that conductsproteolysis, that is, catalyzes the hydrolysis of peptide bonds thatlink amino acids together into peptide chains. The protease can be aserine protease, a threonine protease, an asparagine protease, a mixedprotease, a cysteine protease, an aspartate protease, or ametalloprotease. The protease can be an exopeptidase, e.g., anaminopeptidease or carboxypeptidase, or the protease can be anendopeptidase, e.g., a trypsin, a chymotrypsin, pepsin, papain,cathepsin G, or elastase. The protease can be any protease selected fromthe group consisting of pepsin A, nepenthesin, walleye dermal sarcomavirus retropepsin, Ty3 transposon peptidase, Gypsy transposon peptidase,Osvaldo retrotransposon peptidase, retrotransposon peptidase,cauliflower mosaic virus-type peptidase, bacilliform virus peptidase,thermopsin, signal peptidase II, spumapepsin, Copia transposonpeptidase, Ty 1 transposon peptidase, presenilin 1, impas 1 peptidase,type 4 prepilin peptidase 1, preflagellin peptidase, gpr peptidase,omptin, DNA-damage inducible protein 1, HybD peptidase, PerP peptidase,skin SASPase, sporulation factor SpoIIGA, papain, bleomycin hydrolase,calpain-2, poliovirus-type picornain 3C, enterovirus picornain 2A,foot-and-mouth disease virus picornain 3C, cowpea mosaic comovirus-typepicornain 3C, hepatitis A virus-type picornain 3C, parechoviruspicornain 3C, rice tungro spherical virus-type peptidase,nuclear-inclusion-a peptidase, adenain, potato virus Y-type helpercomponent peptidase, chestnut blight fungus virus p29 peptidase,chestnut blight fungus virus p48 peptidase, sindbis virus-type nsP2peptidase, streptopain, clostripain, ubiquitinyl hydrolase-L1, legumain,caspase-1, metacaspase Ycal, pyroglutamyl-peptidase I, murine hepatitiscoronavirus papain-like peptidase 1, murine hepatitis coronaviruspapain-like peptidase 2, hepatitis C virus peptidase 2,ubiquitin-specific peptidase 14, tymovirus peptidase, carlaviruspeptidase, rabbit hemorrhagic disease virus 3C-like peptidase, gingipainR, gamma-glutamyl hydrolase, rubella virus peptidase, foot-and-mouthdisease virus L-peptidase, porcine transmissible gastroenteritisvirus-type main peptidase, porcine reproductive and respiratory syndromearterivirus-type cysteine peptidase alpha, equine arteritis virus-typecysteine peptidase, equine arteritis virus Nsp2-type cysteine peptidase,beet necrotic yellow vein furovirus-type papain-like peptidase,calicivirin, bacteriocin-processing peptidase, dipeptidyl-peptidase VI,beet yellows virus-type papain-like peptidase,amidophosphoribosyltransferase precursor, acyl-coenzymeA:6-aminopenicillanic acid acyl-transferase precursor, hedgehog protein,staphopain A, Ulp1 peptidase, separase, D-alanyl-glycyl peptidase,pestivirus Npro peptidase, autophagin-1, YopJ protein, PfpI peptidase,vaccinia virus I7L processing peptidase, YopT peptidase, HopN1peptidase, penicillin V acylase precursor, sortase A, sortase B,gill-associated virus 3C-like peptidase, African swine fever virusprocessing peptidase, Cezanne deubiquitinylating peptidase, otubain-1,IdeS peptidase, CylD peptidase, dipeptidase A, AvrRpt2 peptidase,pseudomurein endoisopeptidase Pei, pestivirus NS2 peptidase, AgrBpeptidase, viral tegument protein deubiquitinylating peptidase, UfSP1peptidase, ElaD peptidase, RTX self-cleaving toxin, L,D-transpeptidase,gamma-glutamylcysteine dipeptidyltranspeptidase, prtH peptidase, OTLD1deubiquitinylating enzyme, OTU1 peptidase, ataxin-3, nairovirusdeubiquitinylating peptidase, acid ceramidase precursor, LapG peptidase,lysosomal 66.3 kDa protein, McjB peptidase, DeSI-1 peptidase, USPL1peptidase, scytalidoglutamic peptidase, pre-neck appendage protein,aminopeptidase N, angiotensin-converting enzyme peptidase unit 1, thimetoligopeptidase, oligopeptidase F, thermolysin, mycolysin, immuneinhibitor A peptidase, snapalysin, leishmanolysin, bacterial collagenaseV, bacterial collagenase H, matrix metallopeptidase-1, serralysin,fragilysin, gametolysin, astacin, adamalysin, neprilysin,carboxypeptidase A1, carboxypeptidase E,gamma-D-glutamyl-meso-diaminopimelate peptidase I, cytosoliccarboxypeptidase 6, zinc D-Ala-D-Ala carboxypeptidase, vanY D-Ala-D-Alacarboxypeptidase, Plyl18 L-Ala-D-Glu peptidase, vanX D-Ala-D-Aladipeptidase, pitrilysin, mitochondrial processing peptidasebeta-subunit, eupitrilysin, leucyl aminopeptidase, aminopeptidase I,membrane dipeptidase, glutamate carboxypeptidase, peptidase T, Xaa-Hisdipeptidase, carboxypeptidase Ss1, carnosine dipeptidase II,O-sialoglycoprotein peptidase, beta-lytic metallopeptidase, lysostaphin,methionyl aminopeptidase 1, aminopeptidase P, IgA1-specificmetallopeptidase, tentoxilysin, aminopeptidase S, glutamatecarboxypeptidase II, IAP aminopeptidase, aminopeptidase Apl,aminopeptidase T, hyicolysin, carboxypeptidase Taq, anthrax lethalfactor, deuterolysin, fungalysin, isoaspartyl dipeptidase, FtsHpeptidase, glutamyl aminopeptidase, cytophagalysin, pappalysin-1, poxvirus metallopeptidase, Ste24 peptidase, HtpX peptidase, Omal peptidase,dipeptidyl-peptidase III, S2P peptidase, sporulation factor SpoIVFB,archaelysin, D-aminopeptidase DppA, BlaR1 peptidase, prtB g.p.,enhancin, glycyl aminopeptidase, IgA peptidase, StcE peptidase, PSMD14peptidase, JAMM-like protein, AMSH deubiquitinating peptidase,peptidyl-Asp metallopeptidase, camelysin, murein endopeptidase,imelysin, Atp23 peptidase, tryptophanyl aminopeptidase 7-DMATS-typepeptidase, ImmA peptidase, prenyl peptidase 2, Wss1 peptidase,microcystinase M1rC, PrsW peptidase, mpriBi peptidase, NleC peptidase,PghP gamma-polyglutamate hydrolase, chloride channel accessory protein3, IMPa peptidase, MtfA peptidase, NleD peptidase, TYPE ENZYME,nodavirus peptide lyase, tetravirus coat protein, Tsh-associatedself-cleaving domain, picobirnavirus self-cleaving protein, YscUprotein, reovirus type 1 coat protein, poliovirus capsid VPO-typeself-cleaving protein, intein-containing V-type proton ATPase catalyticsubunit A, intein-containing replicative DNA helicase precursor,intein-containing chloroplast ATP-dependent peptide lyase, DmpAaminopeptidase, chymotrypsin A, glutamyl peptidase I, DegP peptidase,lysyl peptidase, streptogrisin A, astrovirus serine peptidase,togavirin, IgAl-specific serine peptidase, flavivirin, subtilisinCarlsberg, kexin, prolyl oligopeptidase, dipeptidyl-peptidase IV,acylaminoacyl-peptidase, glutamyl endopeptidase C, carboxypeptidase Y,D-Ala-D-Ala carboxypeptidase A, D-Ala-D-Ala carboxypeptidase B,D-Ala-D-Ala peptidase C, peptidase Clp, Xaa-Pro dipeptidyl-peptidase,Lon-A peptidase, cytomegalovirus assemblin, repressor LexA, signalpeptidase I, signalase 21 kDa component, TraF peptidase, lysosomalPro-Xaa carboxypeptidase, hepacivirin, potyvirus P1 peptidase,pestivirus NS3 polyprotein peptidase, equine arteritis virus serinepeptidase, prolyl aminopeptidase, PS-10 peptidase, sobemoviruspeptidase, luteovirus peptidase, C-terminal processing peptidase-1,tricorn core peptidase, penicillin G acylase precursor,dipeptidyl-peptidase 7, HetR peptidase, signal peptide peptidase A,protein C, archaean signal peptide peptidase 1, infectious pancreaticnecrosis birnavirus Vp4 peptidase, dipeptidase E, sedolisin, rhomboid-1,SpoIVB peptidase, nucleoporin 145, lactoferrin, influenza A PApeptidase, EGF-like module containing mucin-like hormone receptor-like2, Ssy5 peptidase, picornain-like cysteine peptidase, mureintetrapeptidase LD-carboxypeptidase, PIDD auto-processing protein unit 1,Tellina virus 1 VP4 peptidase, MUC1 self-cleaving mucin, dystroglycan,gpO peptidase, {Escherichia coli} phage K1F endosialidase CIMCDself-cleaving protein, White bream virus serine peptidase, proheadpeptidase gp21, prohead peptidase, CARD8 self-cleaving protein, proheadpeptidase gp175, destabilase, archaean proteasome, beta component, Hs1Vcomponent of HslUV peptidase, glycosylasparaginase precursor,gamma-glutamyltransferase 1, ornithine acetyltransferase precursor,polycystin-1, collagenase, protein P5 murein endopeptidase, Litpeptidase, homomultimeric peptidase, yabG protein, microcin-processingpeptidase 1, AIDA-I self-cleaving autotransporter protein, and Dopisopeptidase.

In specific embodiments, the protease is papain, bromelain, AO protease,figin, rennet, protease type XXI from Streptomyces griseus, a proteasefrom Bacillus licheniformis, a protease from Aspergillus oryzae, aprotease from Bacillus amyloliquefaciens, a protease from Aspergillussaitoi, a thermolysin from Bacillus thermoproteolyticus rokko,Subtilisin A, protease type X, or a fungal protease type XIII.

In some embodiments, the enzyme is a lipase. The lipase can be anyenzyme that catalyzes the hydrolysis of lipids. The lipase can breakdown fats and release fatty acids. The release of fatty acids canmodulate the aroma, flavor profile, and texture profile of the resultingnon-dairy cheese replica. The lipase may be derived from an animalsource, or may be derived from a non-animal source. The animal sourcecan be, e.g., a calf, a kid (goat), or a lamb. The non-animal source canbe a plant source, or can be a bacterial source, a yeast source, orfungus. For example, the source can be from a Lactococcus species, aPseudomonas species, an Aspergillius species, a Penicillium species suchas Penicillum roqueforti, Rhizopus, a Lactobacillus species, aMalassezia globusa species, a Mucor miehei species, or a Candidaspecies, e.g., Candida rugosa. The non-animal source can be agenetically modified organism that expresses a lipase.

The lipase can be a bile salt dependent lipase, a pancreatic lipase, alysosomal lipase, a hepatic lipase, a lipoprotein lipase, ahormone-sensitive lipase, a gastric lipase, an endothelial lipase, apancreatic lipase-related protein 2, a phospholipase, a pregastricesterase, or a pancreatic lipase related protein. Exemplary lipases aredescribed in U.S. Pat. Nos. 3,973,042, 7,622,290, 7,666,618, 8,012,732,7,931,925, 7,407,786, 7,052,879, and WIPO Patent Application No.WO/2004/113543, all of which are hereby incorporated by reference. Otherexemplary lipases include, e.g., AK, Lipase G, Lipase PS, Lipase A, PClipase and WG lipase.

The lipase can be a commercially available lipase. Exemplary lipasesthat are commercially available include Italase, often used to makemild-flavored cheeses such as, e.g., mozzarella, asiago, feta,provolone, blue cheese, and queso fresco, and Capilase, which is oftenused to make sharp-flavored cheese such as, e.g., provolone, romano, andparmesan cheese.

The added enzyme can account for 0.00001-0.005%, 0.001-0.01%, 0.01-0.1%,0.05-1%, 0.1-2%, or 0.5-5% of the non-dairy cheese source by weight orvolume. Preferably, the added enzyme can account for 0.00001-0.1% of thenon-dairy cheese source by weight or volume.

In some embodiments, the protease is papain. In some embodiments,0.001-0.01% of papain is added to the non-dairy cheese source. Inparticular embodiments, the non-dairy cheese source is a proteinsolution that comprises purified moong protein. In more particularembodiments, the protein solution with added protease is solidified by aheat/cool method. In some embodiments, addition of papain improves thesoftness and creaminess of the resulting non-dairy cheese replica.

In some embodiments, addition of one or more proteases improves textureby improving creaminess while maintaining stability of the cheesereplica shape, e.g., the cheese replica remains firm enough to dice. Insome embodiments, a non-dairy cheese replica prepared with addedprotease or lipase rates as significantly better in a blind taste testthan a comparable non-dairy cheese replica made without protease orlipase. Proteases in some cases significantly improve the texture of thecheese due to an increase in creaminess of the cheese, as judged byblind taste testers. In some cases the proteases decrease the firmnessof the cheeses, as determined by texture analyses. In some cases theproteases increase creaminess without decreasing the firmness of thecheese. In some cases the non-dairy cheese replicas comprise one or moreadded lipases but no added protease, while in other embodiments theyreplicas comprise one or more added lipases and one or more addedproteases.

One or more enzymes can be contacted with the non-dairy cheese sourcebefore solidifying or after solidifying (before the whey is drained, orafter the whey is drained). In some embodiments, the flavor and/ortexture profile is altered depending on whether the enzyme(s) are addedbefore or after solidifying. In some embodiments, the enzyme(s) areadded during the solidification process. In some embodiments, additionof the enzyme(s) during the solidification process results in anon-dairy cheese replica with a softer texture than a comparablenon-dairy cheese replica prepared by adding the enzyme(s) at anotherstep in the cheese-making process. In some embodiments, the enzyme(s)are added after solidification and after the whey is removed from thecurd. In some embodiments, the non-dairy cheese source is a nut milkcontacted with a controlled amount of bacteria, and one or lipasesand/or proteases are added after solidifying but before the whey isdrained. By way of example only, adding the enzyme(s) after thecrosslinking step, while the curd is forming in a soft fresh cheesereplica made with almond and macadamia milk with 0.47% transglutaminase,and 0.03% MA11 cultures resulted in a softer texture as compared toaddition of the enzyme(s) before curdling has begun or after whey isdrained from the curd. By way of other example only, addition of 0.004%rennet or 0.02% papain to the non-dairy cheese source before thenon-dairy cheese source is curdled to a gel or after the whey is drainedfrom the curd results in a firmer texture than when enzymes were addedas the non-dairy milk is curdled.

In some embodiments, the addition of one or more proteases and/or one ormore lipases can be used to enhance flavor notes in the resultingnon-dairy cheese replica. The timing of adding the protease(s) and orlipase(s) at any step of the cheesemaking process (e.g., beforesolidification, after solidification but before whey is drained, orafter whey is drained) can be adjusted to enhance desired flavor notesof the resulting cheese replica. Any of the flavor notes describedherein can be enhanced by selecting individual protease(s) and/orlipase(s) and by controlling the timing of adding the protease(s) and/orlipase(s). The enhanced flavor notes can be due to the increased releaseof specific volatile compounds as described herein. In some cases theflavor profile of the non-dairy cheeses changed without changes in thetexture of the cheese.

By way of example only, cheese replicas created with 0.02% papain addedafter solidifying (either before or after the whey was drained) wassignificantly rated as more buttery than cheese replicas created withoutproteases or cheese replicas created when the proteases were addedbefore solidifying. By contrast, aspartic protease added beforesolidifying, produced the most butter flavor, but in all cases theamount of butter flavor was greater than the control without proteases.See Example 2. The addition of proteases can greatly increase theproduction of compounds that create the buttery flavor in dairy cheeses,including diacetyl and acetoin, as ascertained by GCMS.

In some embodiments, the protein solution is contacted with a controlledamount of microbes as described herein. In some embodiments, the proteinsolution is admixed with a non-dairy milk, or a cream fraction, or askim fraction, or a mixture comprising an isolated cream and skimfraction. Exemplary non-dairy milks, cream fractions, skim fractions,and methods of making are described herein. In some embodiments, theprotein solution is contacted with one or more enzymes. In someembodiments, the one or more enzymes comprise a protease and/or lipase.Exemplary proteases and lipases are described herein.

In another aspect, the invention provides a non-dairy cheese replica andmethods of preparing the same, comprising isolating a cream fraction,and solidifying the cream fraction. In some embodiments, a cheesereplica may be made from about 0.1.%, 0.2%, 0.3%, 0.4%, 0.5%, 0.75%, 1%,2%, 3%, 4%, 5%, 7.5%, 10%, 12.5%, 15%, 17.5%, 20%, 30%, 40%, 50%, 60%,70%, 80%, 90%, more than 90%, or 100% cream fraction. In someembodiments, a cheese replica may be made from about 0.1-1%, 0.5-5%,2-10%, 5-15%, or 10-20%, 15-30%, 20-50%, 30-60%, 50-80%, 60-90%, or80-100% cream fraction.

The method may further comprise adding controlled amounts of one or morefats to the non-dairy cheese source to create an emulsion.

By way of example only, some non-dairy cheese replicas were prepared byadding 0%-50% fat to the non-dairy cheese source to create the emulsion,then solidifying the emulsion by protein denaturation, e.g., by heating.In some embodiments, the controlled amounts of one or more fats areadded before solidifying, or after solidifying. In some embodiments, thecontrolled amount of one or more fats are added after solidifying andafter draining the whey. By way of other example only, some cheesereplicas made from protein denaturation have 0% to 50% fat added aftersolidification by denaturation, or 0% to 50% fat added after drainingthe whey. After the formation of a gel either protein denaturation orcrosslinked, whey can be drained to increase the total fat in the cheesereplica, further draining and aging the cheese can reduce the moisturecontent to increase the total fat of the cheese replicas.

In some embodiments, the addition of 5-20% unsaturated fats to enzymecrosslinked gels increased the firmness of the gel.

In some embodiments, addition of saturated fats from 5%-50% increasedthe firmness of the cheese replicas.

In some embodiments, cheese replicas made with cream fraction have animproved texture profile characterized by increased firmnesssignificantly enhanced creaminess, as compared to cheese replicas madewithout any fat or with unsaturated or saturated oil added. The use offat decreases the moisture content of the cheese.

In some embodiments, the type of fat added to the cheese replicas alsodetermines the fat retention in the heat cool cheeses and crosslinkedcheeses. The cheese replicas can be made with controlled fat retentionthrough aging and heating by using different fat types and differentforms of fats. The amount of fat retention was also dependent of thetypes of proteins in the cheese gels, for example pea-globulins hasgreater fat retention than the same amount of soy protein.

In some embodiments, cheese replicas made with the addition of fats, canalso modulate the melt-ability of the cheese. The addition of fat cancause a greater change in viscosity when the non-dairy cheese is heated.

Modulating Taste/Texture/Melting Profile by Adding Salts or DivalentCations

In dairy cheese, the interaction of calcium ions with casein moleculescontrol the physical properties of the cheese. However, in non-dairycheeses, no casein is present, so the impact of adding divalent cationsto non-dairy cheeses and the impact of adding melting salts are unknown.It was found that the physical properties of the cheese replica can befurther controlled by adding mono or divalent cations, e.g., Fe²⁺, Mg²⁺,Cu²⁺, or Ca²⁺ (e.g., CaCl₂, CaSO₄), adding melting salts such as, e.g.,sodium citrate, trisoidum phosphate, sodium hexameta phosphate, ordisodium phosphate, or any combination thereof. The cation can be addedto the non-dairy cheese source at any stage of the cheesemaking process,such as, e.g., before solidifying, after solidifying, or after drainingthe whey. Cations can be added at the same time as melting salts or atdifferent times.

In heat/cool gels, divalent cations, e.g., CaCl₂, and/or CaSO₄ at 0.01%to 5% concentration can be added to a non-dairy cheese source. Exemplarynon-dairy cheese sources include, e.g., non-dairy cream fractions,purified proteins, non-dairy milks, e.g., nut milks, protein fatemulsions, or any combination thereof. The resulting cheese replicaexhibited improved meltability upon heating as compared to a comparablecheese replica made without the addition of divalent cations and/ormelting salts. The improved meltability was characterized by reducedgranulation, increased viscosity and increased expansion of the surfacearea upon heating. For example, a heat cool cheese replica made from 6%soy (7S and 11S), 0.03% MAll, and 1% glucose, did not melt. However, theaddition of 1% melting salts (sodium citrate, trisodium phosphate,sodium hexameta phosphate, and/or disodium phosphate) after draining thewhey, caused the resulting cheese replica to melt. For the aboveexample, the addition of sodium hexamet phosphate had the greatestaffect. In addition, even greater melting can be seen with the additionof divalent cation like CaCl2 added with the emulsion before heatcooling.

Impact of Divalent Cations on Creaminess

Adding divalent cations also can improve the texture profile of a cheesereplica. For example, adding 1 mM CaSO₄ to cheese replicas prepared froma protein solution of pea globulins before crosslinking with 0.5%-2%transglutaminase improved creaminess as compared to a comparable cheesereplica made without addition of CaSO₄. This effect of CaSO₄ oncreaminess was also observed with nut milk based cheeses and cheesesmade from a RuBisCo protein solution.

Melting salts added to non-dairy cheeses also can modulate the firmnessof the resulting cheese replica. Melting salts added before or aftersolidifying by heat cooling increases the firmness of the resultingcheese replica. In some cases, adding melting salts can cause a cheesereplica that has been melted to become solid at room temperature.Melting salts added to non-dairy cheese replicas therefore can be usedto improve the melting profile of a firmer cheese replica. For example,a protein denaturation cheese replica made with 4% moong protein, 30%palm oil, 1% glucose, and 0.03% MA11 resulted in a soft gel at roomtemperature that becomes liquid upon heating. When 3% sodium citrate isadded to this cheese and heated, the cheese shows an increase inviscosity change, indicating an increase in melting and upon coolingforms a firmer cheese at room temperature.

It is understood that the invention provides methods of controlling theflavor profile, texture profile, melting profile, and/or stretchingprofile of a non-dairy cheese replica by selecting a specificcombination of the following compositions and methods as describedherein: non-dairy cheese source, method of solidifying, addition of oneor more microbes, addition of one or more proteases and or lipases,addition of one or more fats, addition of one or more melting saltsand/or cations, and varying the timing of adding microbes, fats, meltingsalts, proteases, lipases, or cations at specific stages of thecheesemaking process. Specific embodiments and examples are describedherein.

Methods of Solidifying

In another aspect, the invention provides cheese replicas and methods ofmaking the same. In some embodiments, the method comprises solidifying anon-dairy cheese source (e.g., a non-dairy milk) (e.g., forming a gel).In some embodiments, the non-dairy milk is capable of retaining a shapeafter said solidifying. There are many ways in which the non-dairycheese source can be solidified, including using enzymes, heat denature,forming cold gels, forming coacervate, liquid separation, acids, changein ionic strength, high pressure processing, solvents, chaotropicagents, or disulfide bond reducers as described in this section.

Enzymes (or chemicals) can be used to crosslink non-animal (e.g., plantbased) proteins or non-dairy cream fractions, with or without emulsifiedfats or oils, sugars, and cultures. The resulting crosslinkedcheese-replicas can have bacteria cultures added or not, and the timingof addition can be either before or after the crosslinking step. In someembodiments, solidifying involves a process of cross-linking components(e.g., polypeptides, also referred to as proteins herein) in thenon-dairy cheese source. In some embodiments, cross-linking comprisescontacting the non-dairy cheese source with a cross-linking enzyme,thereby creating crosslinks between polypeptide chains. The crosslinkingenzyme can be a transglutaminase, tyrosinase, lipoxygenase, proteindisulfide reductase, protein disulfide isomerase, sulfhydryl oxidase,peroxidase, hexose oxidase, lysyl oxidase, or amine oxidase.

In some embodiments, the cross-linking enzyme is a transglutaminase.Transglutaminases are a family of enzymes that catalyze the formation ofa covalent bond between a free amine and the gamma-carboxyl group ofglutamine thereby linking proteins together. For example,transgluaminases catalyze crosslinking of e.g., lysine in a protein orpeptide and the gamma-carboxamide group of a protein- orpeptide-glutamine residue. The covalent bonds formed by transglutaminasecan exhibit high resistance to proteolytic degradation.

Many types of transglutaminase can be used in various embodiments of theinvention. Acceptable transglutaminases for crosslinking include, butare not limited to, Streptoverticillium mobaraense transglutaminase, anenzyme that is similar to a transglutaminase from Streptoverticilliummobaraense, other microbial transglutaminases, transglutaminasesproduced by genetically engineered bacteria, fungi or algae, Factor XIII(fibrin-stabilizing factor), Keratinocyte transglutaminase (TGM1),Tissue transglutaminase (TGM2), Epidermal transglutaminase (TGM3),Prostate transglutaminase (TGM4), TGM X (TGM5), TGM Y (TGM6), TGM Z(TGM7), or a lysyl oxidase.

The timing of adding the cultures, the type of cultures, and amount ofcultures change the pH of the emulsion, and therefore the activity oftransglutaminase and the final texture of the cheese. In addition,changing the pH of the solution with the addition of acid or base, andoverall buffering capacity of the emulsion alters the crosslinkingability and the final texture of the cheese-replica.

In some embodiments the present invention provides for a compositioncomprising a non-dairy milk and a Streptoverticillium mobaraensetransglutaminase, an enzyme is similar to a transglutaminase fromStreptoverticillium mobaraense, other microbial transglutaminases,transglutaminases produced by genetically engineered bacteria, fungi oralgae, Factor XIII (fibrin-stabilizing factor), Keratinocytetransglutaminase (TGM1), Tissue transglutaminase (TGM2), Epidermaltransglutaminase (TGM3), Prostate transglutaminase (TGM4), TGM X (TGM5),TGM Y (TGM6) and/or TGM Z (TGM7). In some embodiments the enzyme usedfor cross-linking is not Factor XIII (fibrin-stabilizing factor),Keratinocyte transglutaminase (TGM1), Tissue transglutaminase (TGM2),Epidermal transglutaminase (TGM3), Prostate transglutaminase (TGM4), TGMX (TGM5), TGM Y (TGM6) , TGM Z (TGM7), or lysyl oxidase.

Transglutaminases can be produced by Streptoverticillium mobaraensefermentation in commercial quantities or extracted from animal tissues.Additionally, a transglutaminase (TGM) of the present invention may beisolated from bacteria or fungi, expressed in bacteria or fungi from asynthetic or cloned gene. In some particular embodiments, atransglutaminase is obtained from a commercial source, for example inthe form of Activa™ from Ajinmoto Food Ingredients LLC.

In some embodiments, a transglutaminase is added at an amount between0.0000001-0.001%, 0.0001-0.1%, 0.001-0.05%, 0.1-2%, 0.5-4%, or greaterthan 4% by weight/volume. In some embodiments, a transglutaminase isadded at amounts greater than 0.1% and up to 10%.

In some embodiments, cross-linking by a transglutaminase can be done attemperatures ranging from 10-30° C., 20-60° C., 30-70° C., or 50-100° C.Transglutaminase cross-linking can occur for 10 minutes-24 hours.

In some embodiments between 0.1 and 20 units (U) of transglutaminase isadded per 1 mL of non-dairy milk. In some embodiments about 0.1, 0.5, 1,1.5, 2, 2.5, 3, 5, 7, 10, 15, or 20 U of transglutaminase is added per 1mL of non-dairy milk. In some embodiments after the transglutaminase isadded, a heated incubation occurs, for example in a 100° F. water bath.The heated incubation can be at a temperature optimized for the enzymefunction. In some embodiments the temperature is about 65, 70, 75, 80,85, 90, 95, 100, 105, 110, 115, 120 or 125° F. In some embodiments,enzymatic cross-linking does not comprise contacting the non-dairycheese source with glutaminase and transglutaminase. Transglutaminasecrosslinking has been done at room temperature, and up to 65° C., for 10minutes to 24 hours.

In some embodiments, solidifying comprises inducing proteindenaturation. In some embodiments, denaturation is induced by heatingthe mixture, followed by cooling the mixture. In some embodiments,denaturation is induced by heating the mixture to a temperature between30-35, 32-40, 37-45, 40-50, 45-55, 50-60, 55-65, 60-70, 65-75, 70-80,75-85, 80-95, 90-100 ° C., or above 100° C. In some embodiments,denaturation is induced by heating the mixture for about 10-20, 15-30,25-40, 30-50, 40-70 seconds or about 1-3, 2-5, 3-8, or 5-20 minutes. Insome embodiments, the mixture is allowed to cool after heating. Forexample, proteins (e.g, purified or fractionated plant proteins such asfrom peas, moong, soy, RuBisCO, etc), preferably at concentrations >1%,can be homogenized with oils (such as canola oil, sunflower oil, palmoil or oil bodies from seeds such as sunflower) at 0.1-60%concentration. The emulsion can be subjected to a heat-cool cyclewherein it is heated to a temperature of 45-100° C. for 5-60 minutes andthen cooled to less than 30° C. (e.g., 20-25° C.). The resulting gel canbe incubated at a temperature ≤30 C, preferably for 2-16 hours and thendrained through cheesecloth. The drained curds are ready to be shapedand aged or processed further by heating or pressing.

In some embodiments, solidifying comprising forming a coacervate usingone or more plant proteins. Coacervation is the process during which ahomogeneous solution of charged polymers undergoes a phase separation toresult in a polymer-rich dense phase (the ‘coacervate’) and asolvent-rich phase (supernatant). Protein-polysaccharide coacervateshave been used in the development of biomaterials. See, for example,Boral and Bohidar (2010) Journal of Physical Chemistry B. Vol 114 (37):12027-35; and Liu et al., (2010) Journal of Agricultural and FoodChemistry, Vol 58:552-556. Formation of such coacervates is driven byassociative interactions between oppositely charged polymers. However,as described herein, coacervates can be formed using proteins (e.g.,plant proteins comprise one or more pea proteins, chickpea proteins,lentil proteins, lupine proteins, other legume proteins, or mixturesthereof). In general, a coacervate can be formed by acidifying a lowionic strength solution (e.g., a buffered solution at or below100 mMsodium chloride) comprising one or more isolated and purified plantproteins such as pea legumins or vicilins (e.g., a vicilin fractioncomprising convicilins), a combination of both vicilins and legumins, orunfractionated pea proteins to a pH of 3.5 to 5.5. (e.g., pH 4 to 5).Under these conditions, the proteins separate out of solution and themixture can be centrifuged to cleanly separate out the coacervate. Thiscoacervate, unlike a precipitate, is a viscous material that can bestretched by pulling and that melts on heating. The process can becarried out in the presence of oils (up to 40%, e.g., palm or otheroil), to form a creamy material. By varying the composition of thesolution (ratio of vicilin: legumin, type and amount of oil used) theproperties, such as melting and rheology, of the coacervate can be tunedas desired. Further, emulsifying salts such as disodium phosphate ortrisodium pyrophosphate can be included in the initial mixture prior toacidification to improve flow characteristics of the coacervate (makeless viscous, likely due to increased water retention in thecoacervate). The resulting coacervate may be used as-is or in cheesereplicas or processed further by cross-linking of proteins, or subjectedto a heat-cool cycle or high pressure processing to obtain a firmercheese replica. and used, for example, to prepare cheese replicas withstretching properties, or to prepare firm cheese replicas.

In some embodiments, solidifying comprises forming a cold set gel toavoid denaturation or the breakdown of any heat-labile components (e.g.,volatile flavor molecules such as diacetyl can be lost from the foodmatrix upon heating; lactic acid bacterial cultures commonly used tocoagulate milks and/or impart flavor as cheeses age will not survive theheating step). Hence, processes that can induce gelation without heatingof such labile components are important in the development of cheeses.See, Ju and Kilara A. (1998) J. Food Science, Vol 63(2): 288-292; andMaltais et al., (2005) J. Food Science, Vol 70 (1): C67-C73) for generalmethodologies for forming cold set gels. In general, cold set gels areformed by first heat denaturing a protein solution below its minimumgelling concentration (dependent on pH and type of protein, typically<8% (w/v) at pH 6-9 for globular plant proteins such as pea proteins).The protein solution can heated to a temperature above the denaturationtemperature of the protein under conditions where it does notprecipitate out of solution (0-500 mM sodium chloride, pH 6-9). Thesolution can be cooled back to room temperature or below, and anyheat-labile components (including fats at 0-50% (v/v), flavor compounds,enzymes, and bacterial cultures) that need to be incorporated into thegel can be added just prior to the addition of salt. Gelation can beinduced by increasing the ionic strength using, for example, calciumchloride or sodium chloride (e.g., 5-100 mM), and incubating at or belowroom temperature to allow for gel formation (typically minutes-hours).The concentration of the salt needed to induce gel formation isdependent on the nature of the protein, its concentration, and the pHand ionic strength of the solution. The resulting gel is a softmaterial, with a yogurt-like texture, that can be used as a cheesereplica as-is or processed further to obtain other cheese replicas.

Additional denaturation procedures are possible in additionalembodiments of the invention. Acids, change in ionic strength, highpressure processing, solvents, chaotropic agents, or disulfide bondreducers can be used to denature the proteins in the non-dairy cheesesource. In one embodiment urea is added to the non-dairy cheese sourceto form curds.

In some embodiments, solidifying results in the formation of solid curdsand whey (resulting liquid that remains after curd is formed). In someembodiments, the curds are separated from the whey.

In some embodiments, solidifying comprises a combination of two or moremethods. For example, solidifying can include crosslinking proteins anddenaturation by heating followed by cooling. For example, a cold set gelcan be crosslinked with transglutaminase to yield firmer gels orcombined with other proteins such as soy, pea-legumins, pea-albumins,crude protein fraction from chick peas and lentils or materials (forexample, fats or pea protein coacervates) to increase firmness and/ormeltability.

In some embodiments, the non-dairy cheese source can be subjected to ashearing force during said solidifying. Said shear force can be used tocause protein components in said non-dairy cheese source to align,forming anisotropic fibers. Said formation of anisotropic fibers can beuseful in creating a stretch cheese.

Formation of Gels by Crosslinking Proteins

In some embodiments, the cheese replica comprises a cross-linkingenzyme. In some embodiments, the cross-linking enzyme is used tosolidify the non-dairy cheese source into a gel equivalent to a cheesecurd. See the above section re solidifying gels.

For example, a method is provided for preparing a non-dairy cheesereplica, comprising isolating and purifying a soy protein (7S and 11S),moong, pea-globulin, pea albumins, pea vicilins, pea legumins, lateembryogenesis abundant proteins such as dehydrins, lentil proteins,chickpea proteins, oleosins, RuBisCo, prolamins (including but notlimited to pea, corn and sorghum), proteins with or without fatemulsions, and non-dairy cream fractions create crosslinked gels thatare cheese-replicas, or any combination thereof, preparing a proteinsolution comprising any combination of said isolated and purifiedproteins, and cross-linking the proteins in the solution usingtransglutaminase. In some embodiments, the soy proteins are used asisolated fractions, such as the 2S globulins, the 7S globulins or the11S globulins. In some embodiments only the 7S globulins are used as thesoy protein.

For example, cross-linked non-dairy cheese replicas can be created usinga protein solution comprising soy protein alone ranging from 0.65% orhigher weight/volume, using pea-globulin alone, moong bean proteinalone, pea-prolamin, or RuBisCo protein alone ranging from 1% or anyhigher weight/volume.

As another example, cross-linked non-dairy cheese replicas can becreated using a protein solution comprising more than one isolated andpurified protein. For example, cross-linked non-dairy cheese replicascan be made using soy (7S and 11S) plus peas-globulin (pea-G), or soy(2S, 7S and 11S) plus RuBisCo. In some embodiments, the ratio of soy(2S, 7S and 11S)/pea-globulin or soy (2S, 7S and 11S)/RuBisCo can beabout 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1. Cross-linkednon-dairy cheese replicas can be made with a total protein amountsgreater than 1%, at all possible ratios of the two proteins, includingbut not limited to 1% soy: 4% pea-G, 2% soy: 4% pea-G, 2% soy:6% pea-G,4% soy:2% pea-G. Cross-linked non-dairy cheese-replicas can be made withsoy (2S, 7S and 11S) plus RuBisCo with a total protein amounts greaterthan 1%, at all possible ratios of the two proteins. In someembodiments, the ratio of moong globulins/soy (7S and 11S) can be about1:10, 1:9. 1:8. 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1,6:1, 7:1, 8:1, 9:1, or 10:1. Cross-linked non-dairy cheese-replicas canbe made with moong globulins plus soy (2S, 7S and 11S) with a totalprotein amounts greater than 1%, at all possible ratios of the twoproteins, including but not limited to 4% moong:1% soy, 4% moong: 2%soy, 2% moong: 4% soy, 6% moong: 1% soy, 6% moong: 2% soy, 8% moong:1%soy, 8% moong: 2% soy, and 10% moong:1% soy. Cross-linked non-dairycheese replicas can be made with moong protein plus peas-globulin. Insome embodiments, the ratio of moong protein/pea-G can be about 1:10,1:9. 1:8. 1:7, 1:6, 1:5, 1:4, 1:3, 1:2, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1,7:1, 8:1, 9:1, or 10:1. In some embodiments, the non-dairy cheesereplica can be made with a total protein amounts greater than 1%, at allpossible ratios of the two proteins, including but not limited to 2%moong: 4% pea, 4% moong: 2% pea, 4% moong: 4% pea, 6% moong: 2% pea.Cross-linked non-dairy cheese-replicas can be made with any combinationof plant based proteins, including total isolated protein, andfractioned protein with a total protein concentration of 1% or greater.Other examples of proteins used to made cheese replicas includingprolamins, late embryonic abundant proteins that can be used alone or incombination of the above proteins.

In some embodiments, the cheese replica is made using cream fraction asa non-dairy cheese source, cross-linked by enzymatic cross-linking or bydenaturation. For example, cross-linked non-dairy cheese-replicas havebeen made with cream fraction alone from 5% to 100%. Cheese replicasmade from crosslinking the cream fraction can be modulated by thepurification method of the cream fraction. For example, sunflower creamfraction purified with a high pH wash, crosslinks very well, formingfirm curd that is white. In other cases, purification of the sunflowercream fraction from a urea wash, does not crosslink well, and morecrosslinking enzyme or more cream fraction is required for curdformation. In even another case, sunflower cream fraction washed only atpH 7, can result in a green/brown colored cheese.

In some embodiments, the cheese replica is made using a non-dairy cheesesource that comprises a cream fraction and a protein solution comprisingone or more isolated and purified proteins. Cross-linked non-dairycheese-replicas can be made with purified proteins and cream fraction.Cross-linked non-dairy cheese-replicas can be made with soy plussunflower cream fraction, with amounts including but not limited to 0.6%soy (7S and 11S): 20% cream, 2% soy (7S and 11S): 20% cream, 4% soy(7Sand 11S), 20% cream, 2% soy(7S and 11S): 10% cream, 4% soy(7S and 11S):10% cream, and 4% soy(7S and 11S): 30% cream. Cross-linked non-dairycheese-replicas can be made with pea globulins plus cream, with amountsincluding but not limited to 4% pea globulins: 20% cream, 7% peaglobulins: 20% cream, 7% pea globulins: 10% cream, 4% pea globulins: 10%cream, 10% pea globulins: 20% cream. Cross-linked non-dairycheese-replicas can be made with moong plus sunflower cream, withamounts including but not limited to 4% moong: 20% cream, 6% moong: 20%cream, 8% moong: 20% cream, 8% moong: 10% cream. Cross-linked non-dairycheese-replicas can be made with multiple purified proteins plus creamfraction, for example 2.5% pea globulins: 3% soy (7S and 11S): 20%sunflower cream, 2% pea globulins: 4% soy (7S and 11S): 20% sunflowercream, 6% pea: 2% soy (7S and 11S): 10% sunflower cream fraction.Cheese-replicas made with purified proteins plus the addition of creamfraction can have an improved creamy texture as compared tocheese-replicas made with purified proteins alone or made with the creamfraction alone. For example, a cheese-replica made with with 4-8% peaglobulins plus 10-20% cream fraction, cross-linked by transglutaminase,results in a firm but creamy non-dairy cheese replica as compared to acomparable non-dairy cheese replica created with only purified proteinsor the cream fraction alone, both of which result in a more granularcheese replica. Cheese-replicas made with purified proteins plus theaddition of cream fraction can also hold oil well through aging. Suchreplicas can exhibit minimal to no oil leakage in aging studies lastinga week or more. By contrast, cheese replicas prepared from crosslinkedwashed cream fraction alone are firm and hold a cheese form, are able tobe diced, but may exhibit oil leakage with aging. Surprisingly, it wasfound that addition of one or more isolated and purified proteins, eventrace amounts of isolated and purified proteins lower than 1%,significantly minimizes oil leakage from the resulting cheese replica,as compared to a cheese replica made using cream fraction alone.Addition of 0.65% wt/volume or more of isolated and purified proteins tothe cheese replica can significantly minimize oil leakage as compared toa replica that does not comprise isolated and purified proteins.

The invention also provides methods of creating a non-dairy cheesereplica with improved melting profile. Some currently availablenon-dairy cheeses exhibit poor melting capabilities. Instead ofexhibiting smooth melting, the non-dairy cheeses often curdle duringheating and are unable to melt smoothly. In some embodiments, the methodcomprises solidifying a non-dairy cheese source by denaturation. By wayof example only, the property of meltability can be imparted to cheesereplicas prepared by mixing protein solutions mixed with one or morefats into an emulsion, then solidifying the emulsion by denaturation.Exemplary methods of denaturation are described herein. In someembodiments, a protein solutions, preferably at concentrations >5%protein, is homogenzied with one or more oils at a concentration between0.1-60%. The resulting emulsion can be subjected to a heat-cool cyclewherein it is heated to a temperature of 45-100 C for 5-60 minutes andthen cooled back. The gel can be incubated at a temperature <=25 C,preferably for 2-16 hours and then optionally drained throughcheesecloth. In some embodiments, the drained curds are ready to beshaped and aged or processed further by heating or pressing.

As described herein, unfractionated pea globulins do not form reversiblegels between pH 4-9 and NaCl concentrations 0-1M. However, oncefractionated (to >90% purity as judged by gel electrophoresis) intovicilin (+convicilin) and legumin, these proteins can form reversiblegels under certain conditions. Once purified (to >90% purity asdetermined by gel electrophoresis), the 7S and 11S proteins from peascould be used to obtain meltable gels under certain pH and NaClconditions. Purified pea-7S proteins could be induced to form a meltablegel at pH7 , 100 mM NaCl. On the other hand, purified pea-11S proteinsformed meltable gels between pH 7-9 when NaCl concentration was 300 mM.

In some cases, cheese-replicas comprising proteins from plants sourcesother than soybeans (such as moong bean globulins, pea proteins etc) canbe induced to form meltable gels by using them in combination with soy(7S and 11S). The mixture, preferably at total protein concentrationsof >5% (comprising >0.2% soy proteins) can then be emulsified withvarious oils or oil bodies and then taken through the heat-cool cycledescribed above (e.g., heating to 95° C. and cooling back to 25° C.) toform meltable gels. Melting salts are useful for helping form themeltable gel, as well as retaining meltability for specific protein+oilmixture (depending on protein, not oil).

In some embodiments, the gels can be inoculated with microbial culturesto improve flavor, texture and/or appearance of the cheese-replica.Microbes, such as bacterial cultures (such as, e.g., Lactococci,Lactobacilli, Streptococci, and Propionii bacteria) or molds (such asPenicillium, or Geotrichum) can be added at 0-1% concentration to thenon-dairy cheese source. The microbes can be combined with 0.5-3% sugars(such as glucose, fructose, maltose, sucrose etc) at any point duringthe cheese-making process. In some embodiments, the microbes andoptionally sugars are added to the protein-fat emulsion during thecool-down phase of the heat-cool cycle, preferably when the mixture isat or below 40 C. The mixture can be held at this temperature for lhrand then cooled further before draining and shaping.

The meltability of the curds formed by denaturation, e.g., by aheat/cool cycle can also be modulated by adjusting the pH and/or ionicstrength of the protein mixture. For example, protein solutions,preferably at concentrations >5%, can be induced to form meltable gelsby heat-cool cycling (heating to 45-100 C and then cooling down to <=30C) by maintaining pH of the solution between 3-9 and an ionic strengthbetween 0-0.5M sodium chloride.

The appearance of curds formed by heat-cool method can also be modulatedby pH and ionic strength of the solution. By way of example only, asolution of moong 8S globulins comprising 200 mM sodium chloride andkept at pH 8-9 form opaque curds greyish in color. However, when theionic strength of the solution is lowered (50 mM sodium chloride), theappearance of the gel changes to a translucent white-light grey.

In some embodiments, various combinations of the heat-cool method andcrosslinking (TG) are used to modulate the appearance, texture andmeltability of the cheese-replicas. For example, a solution of 6% soy(7S and 11S) can be subject to the heat-cool method to obtain curds thatreadily and reversibly melt. In addition, if transglutaminase (0.1%) isadded to the curd at during the cool down phase, preferably at 40 C, theresulting curds are more granular in appearance and melt morecontrollably.

Stretching:

In some embodiments, the cheese replica is made to form stretchy stringsupon heating (“stretchy cheese replica”). A stretchy cheese replica canbe made, for example, by using mixtures that comprise isolated andpurified plant proteins such as, e.g., pea, moong and soy globulins,albumins, prolamins (zeins, pea prolamins) and late embryonic stageabundant proteins (LEAs). Sources of these proteins include, by way ofexample only, cereal grains including, e.g., barley, wheat, legumes suchas, e.g., moong, plants from the Arabidopsis genus, and S. cereviseae.These proteins can be used at varying concentrations, preferably >5%, insolution. The protein solution can be mixed with 0-60% fat to create anemulsion. In some embodiments, the protein solution comprises isolatedand purified prolamins. In some embodiments, the prolamins are isolatedfrom peas. The addition of these prolamins increases stretching.

The emulsion can be solidified by crosslinking or by heat-cooling or acombination of both crosslinking and heat-cooling. In some cases, 0-2%melting salts are used to improve meltability of the gels. In somecases, 0-1% microbial cultures could be added to improve texture andflavor of the cheese-replicas.

The stretchy cheese replica can be prepared using a number of non-dairycheese sources, including but not limited to non-dairy cream fractions,purified proteins, non-dairy milk, e.g., nut milks, protein solutionscomprising one or more isolated and purified proteins, emulsions ofisolated proteins and isolated fats, or any combination thereof. In someembodiments, the non-dairy cheese source is a non-dairy milk isolatedfrom plant sources with isolated and purified pea prolamin proteins,zein (purified corn prolamins) added therein. In some embodiments, thepea prolamins are added to achieve a concentration of 0.1-10%, or0.5-8%. The addition of pea prolamins or zein to the non-dairy milk canimprove stretchability of the resulting cheese replica, as compared to acheese replica made with just non-dairy milk.

In some embodiments, stretching in cheese replicas can be improved byincorporating oacervates. Coacervates may be used as-is to formstretchable cheeses, or combined with other proteins with/without use ofcrosslinking enzymes such as transglutaminase to form cheese replicaswith stretching properties.

Stretching also can be increased by adding starches, including but notlimited to xanthan gum, carrageenan, cassia gum, konjac gum,methylcellulose and hydroxypropyl methylcellulose, hydroxypropyl,alginates, guar, locust bean gum, pectin and gum arabic. The gum may beadded to achieve a final concentration of 0.01-4%, or 0.05-2%.

In some embodiments, the gum is xanthan gum. Additing xanthan gum to thenon-dairy cheese source can increase the stickiness of the curd aftersolidifying, which thus can increase the stretchability of the resultingcheese replica. Xanthan gum added from 0.05% to 2% to plant basedemulsions including but not limited to non-dairy cream fractions,purified proteins, nut milks, protein fat emulsions, or a mixture ofthese components, increased the stickiness of the curd, allowing for thecheese to stretch. The addition of xanthan gum can increase stretchingof an otherwise non-stretching cheese replica, or can increase thestretching of a stretchy cheese replica.

Hard Cheeses

In another aspect, the invention provides a method of preparing a firmcheese replica that mimics the texture, flavor, and firmness of a hardcheese, such as parmesan or Cheddar. In some embodiments, a non-dairymilk is inoculated with thermophilic bacteria cultures beforesolidifying into a gel. The temperature may be increased during thesolidification to allow the curd to release more whey. The curd can becut into smaller pieces, e.g., 1/2 inch squares. The smaller pieces canbe allowed to acidify. The smaller pieces can be allowed to solidify for10 minutes while still suspended in their own whey. After acidification,the curd can be broken into smaller pieces, e.g., pea-sized pieces by,for example, whisking. The temperature of the whey/coagulum can beincreased by 2 degrees every five minutes until a desired curdtemperature is reached. The desired internal temperature can be 50-200°F. The curd can be stirred, e.g., every 10 minutes to preventreaggregating. The temperature can be raised to 125-130° F. The curdscan be separated and drained to form a hard cheese replica. The hardcheese replica can optionally be aged.

The cheese replicas may be ripened in a way similar to traditionalcheese. For example, surface mold may be allowed to grow to create arind. In order to create a rind or color, the process may introducecertain bacteria to the cheese replicas in the ripening process. By wayof example only, Brevibacterium linens can be introduced to produce anorange color and pungent aroma to the cheese replica.

In some embodiments, the cheese replica can have edible materials added(e.g. herbs, pepper, spices) on its surface to enhance flavor or add tothe visual appeal of the product. In some embodiments the ediblematerials are embedded in the cheese replica.

The cheese replicas may be modified to have or not have a rind, may becoated in wax, and may have craters or veins typical to blue cheese. Thecheese replicas may be spreadable, such as cream cheese. The cheesereplicas can contain flavor additives, for example: truffle, mushrooms,nuts, herbs, chives, and other flavors.

In some embodiments, the cheese replica can be shaped. For example thecheese replica can be shaped in a basket or a mold. In some embodimentsthe cheese replica is pressed, for example with a weight. The pressingcan help expel any additional liquid from the cheese replica.

In some embodiments the production of the cheese replica includes awaxing step. In one embodiment the waxing procedure is as follows: Cutfood-grade paraffin wax into ½-inch pieces. Place in double boiler andheat wax to 210° F. Place cheese replicas in standard freezer forfifteen minutes to reduce temperature of cheese replicas to 33° F. Using3-grams of melted wax per piece, brush wax onto cheese replicas one sideat a time. Placed waxed cheese replicas onto clean waxed paper on agingracks. Age waxed cheese replicas in aging room at 36° F. with 75%humidity, for example for six months. In some embodiments the aging roomis between 33-70° F. In some embodiments the humidity of the aging roomis altered to aid in rind formation. In some embodiments the waxedcheese is stored for years, for example for 2 years or more.

In some embodiments the production of the cheese replica includes asmoking step. In some embodiments the cheese replica is cold smoked. Insome embodiments the cheese replica is smoked at the curd stage or priorto the curd stage. In some embodiments the cheese replica is smokedafter the cheese replica is formed. In some embodiment the smokingprocedure is as follows: Soak wood chips for six hours. Drain chips ofall water and place in smoking unit. Ignite smoker and as soon as chipshave fully ignited, snuff out flames to create smoke-filled unit. Placecheese replicas on racks in smoker for five minutes per side. Removefrom smoker and place on cooling racks. Place cheese replicas in coolingroom for 24 hours, at 36° F. In various embodiments smoking times andcooling times and temperatures will be adjusted according to theparticular cheese replica and particular desired taste profile.

EXAMPLES Example 1: The Use of Enzymes to Improve Non-Dairy CheeseReplica Texture

Soft ripened (SR) cheese replicas were created with proteases andlipases added at different time points and evaluated for the ability ofthe proteases and lipases to modulate the texture of the replicas.Eighteen cheese replicas were made with pasteurized almond and macadamianut milk (see Example 20). The nut milk was cultured with 0.03% MA11,0.15% Flora Danica, 0.0045% Geotrichum candidum, 0.009% Penicilliumcandidum, and 0.007% Debaryomyces hansenii cultures, then crosslinkedwith 0.5% transglutaminase (ACTIVA TI, from Ajinomoto). Five differentcombinations of a protease and/or a lipase were examined, along withthree controls without protease or lipase as follows: A=papain 0.02%,B=Fromase™ (an aspartic protease from Rizomucor with a similarspecificity to chymosin from rennet), 0.004%, C=papain 0.01%+Fromase™0.002%, D=papain 0.02%+Lipase G 0.001%, E=papain 0.01%, PC lipase0.0001% and F=control. The proteases and lipases were added at thesethree times: (i) with the cultures, (ii) after crosslinking had started(after TG hour), and (iii) after draining the whey.

The cheese replicas were evaluated by blind taste testers and by textureanalysis (see FIG. 1 and FIG. 2.). The tasters rated the cheese replicasfrom 1-5 as follows: 1: too soft, 2: creamy yet stays intact (e.g.,wedge stays intact), 3: slightly too firm, 4: much too firm and 5:rubbery, and breakable. FIG. 1 depicts the average texture scores of theabove cheese replicas as determined by taste testers. As shown in FIG.1, the cheese replicas with added proteases (samples A-E, referred to as1-5 in FIG. 1) were mostly rated as “creamy and wedge stays intact” andwere significantly creamier and softer than cheese replicas without anyproteases. The control replicas with no proteases were mostly rated as“much too firm.” The data indicate the addition of proteases canincrease the creaminess of the cheese replica.

The cheese replicas also were tested for firmness using a textureanalyzer (texture Technologies XT plus). FIG. 2 depicts firmness of eachof the soft ripened cheese replicas with the addition of proteases asdetermined by the texture analyzes. As shown in FIG. 2, the cheesereplicas with proteases had a much softer texture than the cheesereplicas without proteases. The data indicates the addition of proteasescan decrease the firmness of the cheese replica. The data from thetexture analyzer supports the data collected by taste testers.

Example 2: The Use of Enzymes to Improve Non-Dairy Cheese Replica Flavor(to Create Flavor that is Indistinguishable from a Comparable DairyCheese)

Soft fresh (SF) cheese replicas (Example 21) created with proteases andlipases added at different times during the creation of the cheesereplicas were evaluated for the ability of the proteases and lipases tomodulate the flavor of the non-dairy cheese replicas. Eighteen cheesereplicas were made with pasteurized almond and macadamia nut milk asdetailed in Example 1. Five different combinations of protease and/orlipase mixtures were examined, along with three controls withoutprotease or lipase as follows: A=Fromase™ 0.004%, B=Papain 0.02%+LipaseG 0.001%, C=control (no protease or lipase), D=Papain 0.02%, E=Papain0.01%+Fromase™ 0.002%, and F=Papain 0.01%+PC lipase 0.0001%. Theproteases and lipases were added at these three times: with thecultures, after crosslinking had started, and after draining the whey.

Blind taste testers and GCMS were used to evaluate the cheese replicasfor a variety of flavors. FIG. 3A depicts the sum of the preferencescores from 12 blind taste testers. Each test tester rated the cheesereplica from 1-3, 1 being the favorite, 2 being all the rest, and 3being the least favorite. FIG. 3B depicts the sum of the flavor scoresfrom 12 blind taste testers. Each taste tester rated the cheese replicasfrom 1-5, 1 being the best flavor (sweet, fermented, fresh, littlesharp, salt), 5 being the worst flavor (off flavors: nutty, plastic,metallic).

The tasters also rated the replicas for the following: how much theyliked the flavor, their overall preferred cheese replica, the amount ofacidity and the amount of buttery flavor. The rating was from 1-5, with1 being the most liked for flavor or the overall favorite, or 1 beingleast amount for acidity or buttery flavor.

Overall preference: The least preferred cheese replicas were the threecontrols, which had no protease and lipases added; these were less likedthan all of the cheese replicas that contained proteases and/or lipasesand were significantly (p<0.05, two-tailed T-test) less liked than thecheese replicas that contained either papain 0.02%, or papain 0.01% andFromase™ 0.002%. The most preferred cheese replica had papain at 0.02%added after draining the whey.

Flavor preference: The cheese replicas least liked for flavor were thethree controls, which had no added proteases or lipases. These were lessliked than all of the cheese replicas that contained proteases and/orlipases, and were significantly (p<0.05, two-tailed T-test) less likedthan the cheese replicas that contained papain 0.02%, and the cheesereplicas with papain 0.01% and FromaseTM 0.002%. The most preferredcheese replicas contained either papain at 0.02%, papain at 0.01% orpapain 0.01% plus 0.002% Fromase™, added after draining the whey.

Buttery flavor: FIG. 4 depicts the butteriness score for the cheesereplica as determined by taste testers. Each test tester rated thecheese replicas from 1-5, 1 being the least buttery (no butter taste), 3(good amount of butter taste), and 5 (too much butter taste). The leastbuttery cheese replicas were the three controls, which had no addedproteases or lipases. These were less buttery than the cheese replicasthat contained proteases and/or lipases, and were significantly (p<0.05,two-tailed T-test) less buttery than the cheese replicas that containedpapain 0.02% and papain 0.01% and Fromase™ 0.002%. The most butterycheese replicas were created by adding either papain at 0.02%, papain0.01% or 0.01% papain plus 0.002% Fromase™, after draining the whey.

Acidity: FIG. 5 depicts acidity scores of cheese replicas. Each testtester rated the cheese replicas from 1-5, 1 being the least acidity (noacidity), 3 (good amount of acidity), and 5 (too much acidity). Theamount of acidity varied little among the samples.

The cheese replicas were also evaluated using GCMS. The volatilechemicals were isolated from the head space around the cheese replicashomogenized in 400 mM NaCl. These aroma chemicals were identified usingGCMS, and the peaks further evaluated to identify the compounds in eachcheese replica sample. This set of cheese replicas with and withoutproteases and lipases were compared for the chemical compounds in eachsample to identify compounds created by the presence of protease and/orlipases. The control cheese replicas without any proteases or lipaseswere found to have the least amount of two known buttery compounds: 2,3, butanedione and acetoin. The sample with papain at 0.02% added afterdraining the whey had the greatest amount of both 2, 3, butanedione andacetoin compared to all other samples. The amount of 2, 3, butanedionein this sample was 30 fold higher than its control with no addedproteases or lipases, and acetoin was greater than 10-fold higher in thesample containing papain added after draining the whey, compared to thecontrol. The GCMS results were consistent with the tasting results,which showed that adding papain at 0.02% after draining the wheyresulted in the most buttery tasting cheese replica. Table 1 depicts therelative amounts of buttery compounds identified by GCMS that vary amongthe samples with different proteases and lipases, and that also varydepending on when in the cheese-replica-making process the proteases andlipases are added. The amount of each flavor component is shown using aqualitative scale. Where there is no symbol, the molecule was presentbelow detection levels. The number of +signs designates the relativeamount of the target molecule detected in the experiment, where ++++ ismore than +++ and significantly more than +.

TABLE 1 Timing of adding proteases and lipases with after after culturesTG draining 2,3,Butanedione A = FromaseTM 0.004% + +++ ++ (samples: 1,7, 13) B = Papain 0.02% + Lipase G 0.001% +++ + + (samples: 2, 8, 14) C= control (no proteases or lipases), (samples: 3, 9, 15) D = Papain0.02%, +++ ++ +++++ (samples: 4, 10, 16) E = Papain 0.01% + FromaseTM0.002% +++ +++ +++ (samples: 5, 11, 17) F = Papain 0.01% + PC lipase0.0001% ++++ +++ ++++ (samples: 6, 12, 18) Acetoin A = FromaseTM0.004% + ++++ ++ (samples: 1, 7, 13) B = Papain 0.02% + Lipase G 0.001%++ + + (samples 2, 8, 14) C = control (no proteases or lipase), (samples3, 9, 15) D = Papain 0.02%, ++ ++ +++++ (samples: 4, 10, 16) E = Papain0.01% + FromaseTM 0.002% ++ +++ +++ (samples: 5, 11, 17) F = Papain0.01% + PC lipase 0.0001% +++ ++ ++++ (samples: 6, 12, 18)

Example 3: Selection of Desired Lactic Aacid Bacteria

Twenty-one (21) individual bacterial strains were isolated from thecommercial products MA11, MA14, MA19 and Flora Danica. These mixeddirect vat cultures were plated on non-selective media and screened byPCR with primers (Table 3) that were designed specifically todistinguish among the various strains (Table 2, where LLL refers toLactococcus lactis lactis, LLC refers to Lactococcus lactis cremoris, LMrefers to Leuconostoc mesenteroides, and LLBD refers to Lactococcuslactis biovar diacetylactis. Table 2 depicts the individual isolatedstrains from the starter cultures. The first column identifies thesource of the isolated strains, and the first row depicts the bacterialsubspecies classification of the individual strains. In some cases itwas exploited that certain strains, e.g., LLC, grew poorly on certainmedia (e.g., LB+glucose) and the smallest colonies were selected for PCRanalysis.

TABLE 2 List of isolated bacterial strains Source LLL LLC LM LLBD OtherMA11 LF5 LF7 LF2 MA14 LF24LF27 LF43 LF40 MA19 LF28 LF33 Flora LF16 LF15LF21LF53 LF13 LF51 Danica LF50 LF54LF55 LF14 undefined LF17 LF49 speciesof lactococcus

Table 3 depicts the primers used for sequence analysis of the isolatedstrains. Primer sets 1-3 (primer 1 pair, SEQ ID NOs: 1-2; primer 2 pair,SEQ ID NOs: 3-4; primer pair 3, SEQ ID NOs. 5-6) were used inpreliminary identification of LLL, LLC and LLBD strains. Primer pair 4(SEQ ID NOs. 5 and 6) was used to identify LM strains.

TABLE 3 List of primers Primer Forward primer (5′→3′)Reverse primer (5′ → 3′) Primer 1 TATGAAAGGAACTTATCTTAAAGTTATTTTCAATCTCCATTTTTTAGAGT Primer 2 ATTCTTGATTTCAAAAAACCTGATTAAATTGATTGAAGTCGGTCAAAAGT Primer 3 CAAAGTTCTTTGACATTATGTTGCTAATGATGATTTAGATATGATGAC Primer 4 CCAGACTCCTACGGGAGGCAGCCTTGTGCGGGCCCCCGTCAATTC

Strains were further identified by sequencing the PCR products and bycarrying out more extensive whole genome sequence analysis. Phenotypicanalysis included: growth on Reddy's selective medium, pH profile in nutmedia, sugar fermentation, GCMS, and the tasting of curd and cheesereplicas produced with individual strains. Cheese replica tastings wereblinded to the tasters and carried out multiple times. The tastingresults were evaluated for statistical significance.

The effect of selected strains on pH of filtered nut media was alsotested. Nut media was incubated with LF2, LF5, or a 1:1 ratio of LF2 andLF5 strains for at least 17 hours, and the pH sampled at different timepoints. FIG. 6 depicts the effect of LF2 and LF5 strains on pH offiltered nut medium. LF2 (an LLC isolated from MA11) lowered the pH infiltered nut medium from 6.25 to 5.35 at T 17 h, whereas LF5 (an LLLisolated from the same commercial mix) lowered the pH to 4.23 in thesame time period.

Example 4: The use of Specific Lactic Acid Bacteria to Produce DesiredFlavors

The individual strains identified in Example 3 were used to make SFcheese replicas (see Example 21). Combinations of LF2, LF5 and LF7(including 1/3 each) and combinations of LF2 and LF5 (including 1/2each) were liked as well or better than MA11 in blind curd and cheesereplica tastings.

A 50:50 mixture of LF2:LF5 was tested over a 4 x range of bacterial cellconcentration at inoculation, from 1.5×10⁸ cfu/ml-3.8×10⁷ cfu/ml perstrain, and found to result in the same final pH (4.3) as MA11 (at aninoculum concentration of 3×10⁸ cfu/ml). Tasters found no significantflavor difference among samples in this inoculum range.

In blind taste tests, SR cheese replicas (see Example 20) made withisolated strains of LLL, LLC, LLBD and LM (e.g., a mixture of LF2, LF5,LF21 and LF14) were as well liked as or preferred to samples made withFlora Danica (FD).

SF cheese replicas (Example 21) also were prepared using individualstrains to better characterize the flavor and texture profilescontributed by each strain. The results of the taste test/texturepreference tests are depicted in Table 4.

TABLE 4 Texture and flavor of cheese replicas made with various startercultures and isolated bacterial strains Average Texture Strain ScorePredominant Flavors Less Dominant Flavors LLBD (MD88) 2 Buttery = nuttySour LM (LM57) 1.11 Buttery = sour Nutty = sweet > floral = woody LF2(LLC) 1.44 Sour > buttery > nutty Bitter = sweet LF5 (LLL) 1.67 Sour >buttery = nutty sweet Predominant = more than 50% of tasters scored theflavor as present; Less dominant = a third or more of the tasters scoredthe flavor as present. Texture was scored on a scale of 1-5, where 1 =softest, and 2 = ideal texture for a SF cheese replica.

Some of the observations in the tasting studies included:

Cheese replicas made with LM alone had a much softer texture than cheesereplicas made with LLBD alone.

Cheese replicas made with LM alone had a predominantly sour flavor.Samples also were quite buttery, but not as much so as those made withLLBD alone. Other prominent flavors in cheese replicas made with LMalone included nutty, sweet, floral and woody.

Cheese replicas made with LLBD alone had a predominantly buttery taste.They also were sour, but less so than samples made with LM. LLBD samplesalso had a nuttier and sweeter flavor than cheese replicas made with LM.Other prominent LLBD flavors included fruity and floral.

Cheese replicas made with LLC may have more bitter and sour flavors thanthose made with LLL alone.

Example 5: Effect of Added Sugars on Flavor Production in SF CheeseReplicas

SF cheese replicas were prepared using the standard SF recipe (seeExample 21). Each coagulation was inoculated with either LM57 (LM,commercial product) or MD88 (LLBD, commercial product). Sugar (glucose,fructose, sucrose, or maltose) at 20 mM final concentration was added toeach sample except for the no added sugar control. Nut milk formula isabout 55 mM sucrose with negligible amounts of glucose, fructose, andmaltose. SF cheese replicas were taste tested by 10 individuals blindedto the identity of the cheese replicas.

Table 5 depicts a listing of cheese replica samples and their respectivebacterial/sugar experimental conditions.

TABLE 5 List of cheese replica samples and description SampleDescription A LM57 no added sugar B LM57 + 20 mM Glucose C LM57 + 20 mMFructose D LM57 + 20 mM Sucrose E LM57 + 20 mM Maltose F MD88 no addedsugar G MD88 + 20 mM Glucose H MD88 + 20 mM Fructose I MD88 + 20 mMSucrose J MD88 + 20 mM Maltose

Tasters were asked to score one point for each flavor tasted from thefollowing categories: buttery, nutty, sweet, sour, fruity, floral,bitter, earthy and nutty. For example, a cheese replica judged to bebuttery by all ten tasters would receive a score of 10. Flavor scoresfor each sample are summarized in Tables 6A & 6B. Combined flavor scoresfor each strain, irrespective of added sugar, are shown in Table 6C.

TABLE 6A Effect of added sugar on flavors produced by LM Flavor no addedsugar glucose fructose sucrose maltose buttery 8 7 4 6 4 nutty 4 2 3 4 2sweet 4 1 1 2 4 sour 8 8 9 7 8 fruity 0 1 1 1 2 floral 3 1 1 2 2 bitter1 1 0 1 0 earthy 2 2 0 1 0 woody 3 1 2 2 0

TABLE 6B Effect of added sugar on flavors produced by LLBD Flavor noadded sugar glucose fructose sucrose maltose buttery 6 9 9 8 9 nutty 6 56 5 3 sweet 2 6 3 5 3 sour 4 4 4 3 4 fruity 2 2 1 1 2 floral 2 3 1 1 0bitter 1 1 1 1 6 earthy 1 1 1 0 2 woody 0 0 0 1 1

TABLE 6C Flavors produced by LM (LM57) and LLBD (MD88), irrespective ofadded sugars Flavor LM LLBD buttery 29 41 nutty 15 25 sweet 12 19 sour40 19 fruity 5 8 floral 9 7 bitter 3 4 earthy 5 5 woody 8 2

The predominant flavors that the tasters detected were buttery, sour,nutty and sweet. A number of differences were observed between LM andLLBD samples. Both sample sets scored high for buttery flavor, but thepresence of added sugar affected butteriness differently, uniformlyincreasing this flavor in LLBD samples but tending to decrease it in LMsamples (FIG. 7, see Table 5 for a description of each sample). Samplescultured with LM were rated more sour than samples made with LLBD, andsourness was relatively unaffected by the presence of added sugar. FIG.8 shows the combined buttery and sourness scores irrespective of addedsugar.

Likewise differences were observed between the two strains for nuttinessand sweetness. Overall, samples made with LM are less nutty and lesssweet than samples made with LLBD (see FIGS. 9 & 10).

Each cheese replica was subjected to analysis by GC-MS. The results aresummarized in Table 7.

TABLE 7 Volatile flavor compound Sugar LLBD LM Octane All conditions − −Ethanol +Maltose +++ ++ Ethanol No added sugars ++ + 2,3-Butanedione Allconditions + ++ Acetoin No sugar or +sucrose +++ ++ Acetoin +othersugars +++ + Butanoic acid All conditions +++ ++ 2-heptanone No addedsugars − − 2-heptanone +Glucose +++ + Nonanol No added sugars − +Nonanol +Glucose − ++ Acetic Acid +Sucrose or +maltose ++++ +++ AceticAcid No added sugars −++++ ++ Acetic Acid +Glucose −++++ + Acetic Acid+Frucose −++++ + 1,3-Butanediol All conditions −+++ ++

From these data, the following conclusions were reached:

Sourness: Cheese replicas made with LM alone have a predominantly sourflavor. Samples made with LLBD are also sour, but less so than thosemade with LM. Acetic acid was produced by both LLBD and LM: more wasproduced by LLBD than LM. Although sucrose and maltose increased aceticacid production by LM and glucose and fructose reduced it, sugar did notseem to affect the tasters' perception of sour flavor. It is likely thatacetic acid is not the only sour flavor compound produced by thesestrains.

Butteriness: Both LM and LLBD samples have prominent buttery flavors,with LLBD overall more buttery than LM. There are three buttery flavorcompounds produced by both strains: 2,3-butanedione, acetoin, andbutanoic acid. LM produces more 2,3-butanedione, and LLBD produces moreacetoin and butanoic acid. Glucose, fructose and maltose decrease theamount of acetoin produced by LM, and tasters likewise found samplesmade with fructose and maltose to be the least buttery. Overall addedsugar appears to increase butteriness for LLBD samples.

LLBD samples also have a nuttier and sweeter flavor than cheese replicasmade with LM. Sweetness may increase with LLBD with added sugar.

Example 7: Titration of Nut Milk Cream and Skim Fractions to Make CheeseReplicas

Typically, the nuts milks are prepared from a 55:45 mixture of almondmilk to macadamia milk with the following recipe:

49.45% almond skim

22.40% macadamia skim

5.12% almond cream (which is ˜59% fat) (see Example 1 of WO 2013/010037)

23.02% macadamia cream (which is ˜63% fat)

This recipe contains 28% cream (5.12% almond cream plus 23.02% maccream). The percentage of fat in this formulation is approximately 17.5g fat/100 g formula.

The ratio of almonds to macadamias was changed to 78:22 (23.6% almondskim, 7% almond cream, 4.7% macadamia nut skim, 4% macadamia nut cream),maintaining 28% cream, and carried out blind tastings. SF cheesereplicas made with this formulation were liked as much as the 45:55 mix,and were indistinguishable in flavor and texture.

Example 8: Control of Fat Retention

Cheese replicas were made with different types and different amounts offat and compared for their ability to retain fat. The cheese replicaswere all made with a 4% solution of moong 8S protein homogenized witheach of the following: the sunflower cream fraction from 5-40%,sunflower oil from 5-40%, or palm oil from 5-40%, each emulsion washeated to 95° C. and then cooled back to 30° C. At 30° C., 0.03% MA11and 1% glucose was added to both samples. The mixtures were thenincubated at 25° C. overnight, followed by the non-gelled liquid beingdrained through cheesecloth.

All the cheese replica gels were compared for their ability to retainfat at room temperature and upon heating up to 100° C. The non-dairycheese replicas with 4% moong protein, and the sunflower cream fraction(all tested amounts from 5% to 40%) had no fat leakage at roomtemperature, and no fat leakage upon heating to 100° C. The cheesereplica gels made with 4% moong protein, and 10% to 40% sunflower oilall had fat leakage at room temperature, and even greater oil leakageupon heating. Oil leakage was seen for cheese replica gels made with 4%moong protein, and 5% sunflower oil upon heading. The cheese replicagels made with 4% moong protein and 20% to 40% palm oil all had fatleakage at room temperature, and even greater oil leakage upon heating.Oil leakage was seen for cheese gels made with 4% moong protein, and 10%palm oil upon heating.

Example 9: Purification of Desired Proteins

All steps were carried out at 4° C. or room temperature. Centrifugationsteps were at 8000 g for 20 mins, 4° C. or room temperature. The flouris suspended in a specific buffer, the suspension is centrifuged and thesupernatant is microfiltered through a 0.2 micron PES membrane and thenconcentrated by ultrafiltration on a 3 kDa, 5 kDa, or 10 kDa molecularweight cutoff PES membrane on a Spectrum Labs KrosFlo hollow fibertangential flow filtration system.

Once fractionated, all ammonium sulfate precipitate fractions ofinterest were stored at −20° C. until further use. Prior to their use inexperiments, the precipitates were resuspended in 10 volumes of 50 mM KPhosphate buffer, pH 7.4, +0.5 M NaCl. The suspensions were centrifugedand the supernatants microfiltered through a 0.2 micron PES membrane andthen concentrated by ultrafiltration on a 3 kDa, 5 kDa, or 10 kDamolecular weight cutoff PES membrane on a Spectrum Labs KrosFlo hollowfiber tangential flow filtration system. Protein composition atindividual fractionation steps was monitored by SD S-PAGE and proteinconcentrations were measured by standard UV-Vis methods.

Pea-albumins: Dry green or yellow pea flour was used as a source of peaalbumins. The flour was suspended in 10 volumes of 50 mM sodium acetatebuffer pH 5 and stirred for 1 hr. Soluble protein was separated fromun-extracted protein and pea seed debris by either centrifugation (8000g, 20 minutes) or filtration through a 5 micron filter. Supernatant orfiltrate, respectively, was collected. To this crude protein extract,solid ammonium sulfate was added to 50% wt/v saturation. The solutionwas stirred for 1 hour and then centrifuged. To the supernatant fromthis step, ammonium sulfate was added to bring to 90% wt/v saturation.The solution was stirred for 1 hour, and then centrifuged to collect thepea albumin proteins in the pellet. The pellet was stored at −20° C.until further use. Protein was recovered from the pellet and preparedfor use as described above, with the exception that final buffer cancontain 0-500 mM sodium chloride.

In some embodiments, the flour was suspended in 10 volumes of 50 mMNaCl, pH 3.8 and stirred for 1 hour. Soluble protein was separated fromun-extracted protein and pea seed debris by centrifugation (8000 g, 20minutes). The supernatant was collected and filtered through a 0.2micron membrane and concentrated using a 10 kD molecular weight cutoffPES membrane.

(ii) Pea-globulins: Dry green pea flour was used to extract pea globulinproteins. The flour was suspended in 10 volumes of 50 mM potassiumphosphate buffer pH 8 and 0.4M sodium chloride and stirred for lhr.Soluble protein was separated from pea seed debris by centrifugation.The supernatant was subjected to ammonium sulfate fractionation in twosteps at 50% and 80% saturation. The 80% pellet containing globulins ofinterest was stored at −20° C. until further use. Protein was recoveredfrom the pellet and prepared for use as described above.

iii) Soybean 7S and 11S globulins: Globulins from soybean flour wereisolated by first suspending lowfat/defatted soy flour in 4-15 volumesof 10 (or 20) mM potassium phosphate pH 7.4. The slurry was centrifugedat 8000 rcf for 20 mins or clarified by 5 micron filtration and thesupernatant was collected. The crude protein extract contained both the7S and 11S globulins. The solution then was 0.2 micron filtered andconcentrated using a 10 kDa molecular weight cutoff PES membrane on aSpectrum Labs KrosFlo hollow fiber tangential flow filtration system orby passing over anion-exchange resin prior to use in experiments. The11S globulins were separated from the 7S proteins by isoelectricprecipitation. The pH of the crude protein extract was adjusted to 6.4with dilute HCl, stirred for 30 min-1 hr and then centrifuged to collectthe 11S precipitate and 7S proteins in the supernatant. The 11S fractionwas resuspended with 10 mM Potassium phosphate pH 7.4 and the proteinfractions were microfiltered and concentrated prior to use.

Soybean proteins also can be extracted by suspending the defatted soyflour in 4-15 volumes (e.g., 5 volumes) of 20 mM sodium carbonate, pH 9(or water, pH adjusted to 9 after addition of the flour) or 20 mMpotassium phosphate buffer pH 7.4 and 100 mM sodium chloride to decreaseoff-flavors in the purified protein. The slurry is stirred for one hourand centrifuged at 8000×g for 20 minutes. The extracted proteins areultrafiltered and then processed as above or alternatively, thesupernatant was collected and filtered through a 0.2 micron membrane andconcentrated using a 10 KDa cutoff PES membrane.

(iv) Moong bean 8S globulins: Moong bean flour was used to extract 8Sglobulins by first suspending the flour in 4 volumes of 50 mM KPhosphatebuffer pH 7(+0.5M NaCl for lab scale purifications). Aftercentrifugation, proteins in the supernatant were fractionated byaddition of ammonium sulfate in 2 steps at 50% and 90% saturationrespectively. The precipitate from the 90% fraction contained the 8Sglobulins and was saved at −20° C. until further use. Protein wasrecovered from the pellet and prepared for use as described above.

Moong bean globulins also can be extracted by suspending the flour in 4volumes of 20 mM sodium carbonate buffer, pH 9 (or water adjusted to pH9 after addition of the moong flour) to reduce off-flavors in thepurified protein fractions. The slurry is centrifuged (or filtered) toremove solids, ultrafiltered and then processed as described above.

(v) Late embryogenesis abundant proteins: Flour (including but notlimited to moong bean and soy flour) was suspended in 20 mM Tris-HCl, pH8.0, 10 mM NaCl, and stirred at room temperature for 1 hour thencentrifuged. Acid (HCl or acetic acid) was added to the supernatant to a5% concentration (v/v), stirred at room temperature then centrifuged.The supernatant was heated to 95° C. for 15 minutes, and thencentrifuged. The supernatant was precipitated by adding Trichoroaceticacid to 25%, centrifuged, then washed with acetone. Heating and acidwash steps can be carried out in the reverse direction as well.

(vi) Pea-Prolamins: Dry green pea flour was suspended in 5× (w/v) 60%ethanol, stirred at room temperature for one hour, then centrifuged(7000 g, 20 min) and the supernatant collected. The ethanol in thesupernatant was evaporated by heating the solution to 85° C. and thencooling to room temperature. Ice-cold acetone was added (1: 4 v/v) toprecipitate the proteins. The solution then was centrifuged (4000 g, 20min), and protein recovered as the light-beige colored pellet.

(vii) Zein-Prolamins: Corn protein concentration or flour was suspendedin 5× (w/v) 60% ethanol, stirred at room temperature for one hour, thencentrifuged. Ethanol in supernatant was evaporated with heat, and thenthe solution is centrifuged, and the protein recovered as the pellet.

(viii) RuBisCO was fractionated from alfalfa greens by first grindingleaves with 4 volumes of cold 50 mM potassium phosphate buffer pH 7.4buffer (0.5M NaCl+2 mM DTT+1 mM EDTA) in a blender. The resulting slurrywas centrifuged to remove debris, and the supernatant (crude lysate) wasused in further purification steps. Proteins in the crude lysate werefractionated by addition of ammonium sulfate to 30% (wt/v) saturation.The solution was stirred for lhr and then centrifuged. The pellet fromthis step was discarded and additional ammonium sulfate was added to thesupernatant to 50% (wt/v) ammonium sulfate saturation. The solution wascentrifuged again after stirring for lhr. The pellet from this stepcontains RuBisCO, and was kept at −20° ° C. until used. Protein wasrecovered from the pellet and prepared for use as described above.

RuBisCO also can be purified by adjusting the crude lysate to 0.1M NaCland applying to an anion exchange resin. The weakly bound proteincontaminants are washed with 50 mM KPhosphate buffer pH 7.4 buffer+0.1MNaCl. RuBisCO was then eluted with high ionic strength buffer (0.5MNaCl).

RuBisCO solutions were decolorized (pH 7-9) by passing over columnspacked with activated carbon. The colorants bound to the column whileRubisco was isolated in the filtrate.

RuBisCO solutions were also alternatively decolorized by incubating thesolution with FPX66 (Dow Chemicals) resin packed in a column (or batchmode). The slurry is incubated for 30 mins and then the liquid isseparated from the resin. The colorants bind to the resin and RuBisCOwas collected in the column flow-through.

In some embodiments, RuBisCO was isolated from spinach leaves by firstgrinding the leaves with 4 volumes of 20 mM potassium Phosphate bufferpH 7.4 buffer+150 mM NaCl+0.5 mM EDTA) in a blender. The resultingslurry was centrifuged to remove debris, and the supernatant (crudelysate) was filtered through a 0.2 micron membrane and concentratedusing a 10 KDa cutoff PES membrane.

In some embodiments, RuBisCO was extracted from alfalfa or wheatgrassjuice powder by mixing the powder with 4 volumes of 20 mM potassiumPhosphate buffer pH 7.4 buffer+150 mM NaCl+0.5 mM EDTA) in a blender.The resulting slurry was centrifuged to remove debris, and thesupernatant (crude lysate) was filtered through a 0.2 micron membraneand concentrated using a 10 KDa cutoff PES membrane.

(xi) Oleosin. Sunflower oil bodies were purified from sunflower seeds.Sunflower seeds were blended in 100 mM sodium phosphate buffer pH 7.4,50 mM sodium chloride, 1 mM EDTA at 1:3 wt/v. Oil-bodies were collectedby centrifugation (5000 g, 20 min), and resuspended at 1:5 (wt/v) in 50mM sodium chloride, 2M urea and stir for 30 min, 4° C. 2M urea wash andcentrifugation steps were repeated. Oil-bodies collected bycentrifugation were resuspended in 100 mM sodium phosphate buffer pH7.4, 50 mM sodium chloride. Centrifugation and washing steps wererepeated once more, and the final washed oil-bodies fraction wasobtained from a last centrifugation step. Oil-bodies were resuspended at10% wt/w in 100 mM sodium phosphate buffer pH 7.4, 50 mM sodiumchloride, 2% wt/v vegetable oil fatty acid salts, homogenized at 5000psi and incubated at 4° C. for 12 hr. Solution was centrifuged (8000 g,30 min), top layer removed and soluble fraction collected. SDS-PAGEanalysis suggested that oleosins are a major protein present in thesoluble fraction. Oleosin concentration was 2.8 mg/ml.

(ix) Pea total proteins: Dry green or yellow pea flour was used toextract total pea proteins. The flour was suspended in 10 volumes of 20mM potassium phosphate buffer pH 8 and 100 mM sodium chloride andstirred for lhr. Soluble protein was separated from pea seed debris bycentrifugation. The supernatant was collected and filtered through a 0.2micron membrane and concentrated using a 10 kDa cutoff PES membrane.

(x) Pea vicilin and Pea legumin: Dry green or yellow pea flour was usedto extract total pea proteins as described above. The crude pea mixtureobtained thereof was fractionated into pea vicilin and pea legumin usingion-exchange chromatography. Material was loaded on Q Sepharose FastFlowresin and fractions were collected as salt concentration was varied from100 mM to 500 mM NaCl. Pea vicilin was collected at 350 mM sodiumchloride while pea legumin was collected at 460 mM sodium chloride. Thecollected fractions were concentrated using a 10 KDa cutoff PESmembrane.

(xi) Amaranth flour dehydrins: Amaranth flour was suspended in 5 volumesof 0.5 M sodium chloride, pH 4.0 and stirred for 1 hr. Soluble proteinwas separated from un-extracted protein and lentil seed debris bycentrifugation (8000 g, 20 minutes). The supernatant was collected andfiltered through a 0.2 micron membrane and concentrated using a 3 kDacutoff PES membrane. Further enrichment of dehydrins from this fractionwas obtained by boiling the concentrated protein material, spinning at8000 g for 10 minutes and collecting the supernatant.

Example 10: Addition of Bacterial Cultures to Meltable Gels ComprisingPurified proteins

Meltable gels were made with bacterial cultures by subjecting a mixturecomprising 2% pea globulins and 4% soy proteins to homogenization. Theemulsion was heated to 95° C., held at 95° C. for 15 minutes and thencooled back to room temperature, then 0.03% Lactococcus lactis cultureand 1% glucose was added at 30° C. during the cool-down phase. The gelwas allowed to incubate at 25° C. overnight and drained to obtain a gelthat melts reversibly at 70° C.

Example 11: Preparation of Cream Fraction for use in Cheese Replicas

A cream fraction was created by blending sunflower seeds into 5 timesthe weight to volume of a solution of 40 mM potassium phosphate pH 8,with 400 mM NaCl and 1 mM EDTA, then cooled to 20° C. The resultingslurry (slurry 1) was centrifuged. The top cream layer was removed fromslurry 1 and blended in the same buffer, then heated for 1 hour at 40°C., the lower aqueous layer is the skim fraction. The resulting slurry(slurry 2) was cooled down then centrifuged; the cream layer was removedfrom slurry 2 and mixed with 5 times the weight to volume of 100 mMsodium carbonate pH 10 with 400 mM NaCl, then centrifuged to obtainslurry 3. The top layer from slurry 3 was then mixed with 5 times theweight to volume of water and centrifuged again. The resulting cream wasvery creamy white, and described by taste testers as has having nobitter tasting, a neutral taste, and having an excellent mouth feel.

Example 12: Creation of Melting Cheeses Replicas with Isolated SoyProteins

A 6% solution of soy protein (7S+11S globulins) was homogenized with 20%sunflower oil and the emulsion was heated to 95° C. and then cooled backto 25° C. The mixture was incubated at temperatures ≤25° C. overnightand then drained through cheesecloth. The resulting gel meltedreversibly, i.e., melts on heating and sets on re-cooling. The gel canbe poured into molds for shaping.

A gel comprising 4% moong globulins was induced to melt upon heating ifunfractionated soy protein at 0.6% was added to the mixture before thegel formed, i.e., before the heat-cool cycle (heating to 95° C., holdingat 95° C. for 15 minutes, and cooling back to 25° C.) was applied.

A gel comprising 2% pea globulins was induced to melt upon heating ifsoy protein at 4% concentration was added to the mixture before formingthe gel with a heat-cool cycle as described above.

Example 13: Meltable Gels Comprising Isolated Proteins without SoyProteins

A soy-free meltable gel was made from moong 8S globulins at aconcentration at 7% in a solution at pH 8 when the concentration ofsodium chloride was maintained at 80 mM and the solution was subjectedto a heat-cool cycle (heating to 95° C. and cooling back to 25° C.). Thegel reversibly melted.

A solution of moong 8S globulins at pH 7.4 and 50 mM sodium chloridealso formed a gel that reversibly melts after applying a heat-cool cycle(heating to 95° C. and cooling back to 25° C.).

Example 14: Non-Dairy Melting Cheese Replicas, by Adding Melting Saltsand Cations

In this example, a 4% solution of moong 8S protein was homogenized with20% palm oil and the emulsion was heated to 95° C. and then cooled backto 30° C., and 0.03% MA11, and 1% glucose was added. The mixture wasincubated at 25° C. overnight and then the gelled and non-gelled liquid(i.e., the whey) were separated by draining through cheesecloth. Theresulting cheese replica gel was very soft at room temperature and didnot melt upon heating as indicated by no change in viscosity reversibly.The addition of 3% sodium citrate after draining the whey caused thecheese replica gel to melt, with the cheese replica gel becoming liquidupon heating and increasing in firmness upon cooling to roomtemperature. The resulting cheese replica gel can be poured into moldsfor shaping.

In this example, two samples were compared, with and without CaCl₂; onesample was a 6% solution of soy protein (7S and 11S) mixed with 1 mMCaCl₂, and the other was a 6% solution of soy protein (7S and 11S)without CaCl₂. Both samples were heated to 95° C. and then cooled backto 30° C. At 30° C., 0.03% MA11 and 1% glucose were added to bothsamples. The mixtures were then incubated at 25° C. overnight, followedby separation of the gelled material from the non-gelled liquid bydraining the non-gelled liquid through cheesecloth. The resulting gelswere solid at room temperature and did not melt upon heating, i.e., nochange in viscosity. The addition of 1% melting salts (sodium citrate,trisodium phosphate, sodium hexameta phosphate, or disodium phosphate)added after draining the whey caused both cheeses to change viscosityupon heating to some extent, with both cheese replicas being firm atroom temperature. The cheese replica gels with CaCl₂ with the meltingsalts had a large increase in viscosity. In particular, the addition of1% salt hexametaphosphate to the CaCl₂ containing cheese replica gel,resulted in the gel becoming meltable as it became liquid upon heating.Upon cool down, all of the cheese replica gels were firm at roomtemperature.

Example 15: Non-Dairy, Non-Soy Melting Cheese Replica, by the Additionof Fat

In this example, two samples were compared, with and without saturatedfat. One sample was a 6% solution of rubisco mixed with 20% palm oil,and the other was a 6% solution of rubisco without palm oil. Bothsamples were heated to 95° C. and then cooled back to 30° C. At 30° C.,0.03% MA11 and 1% glucose were added and the mixture was then incubatedat 25° C. overnight. The cheese replica gels were compared for firmnessand meltablity. The resulting gel without palm oil was very soft and hadno viscosity change upon heating. The sample with 6% rubisco and 20%palm oil was a gel at room temperature, and upon heating increased theviscosity to become liquid and then re-solidified once cooled again. Theaddition of saturated fat allowed for a non-melting gel to be made intoa melting cheese replica. This also was observed when saturated fat wasadded to moong protein cheese replica gels.

Example 16: Creation of Non-Dairy Stretchy Cheese Replicas usingIsolated Proteins

In this example, two samples were compared, with and without prolaminspurified from pea flour; one sample was a 4% solution of soy protein (7Sand 11S), 2% pea-globulin, mixed with 2% pea-prolamins, and the othersample was a 6% solution of soy protein (7S and 11S) mixed with 2%pea-globulin; both samples were heated to 95° C. and then cooled back to30° C. At 30° C., 0.03% MA11 and 1% glucose were added to both samples.The mixtures were then incubated at 25° C. overnight, followed byseparation of the gelled material from the non-gelled liquid by drainingthe non-gelled liquid through cheesecloth. The resulting cheese replicagels were both solid at room temperature, with the cheese replica gelcontaining prolamins being firmer. Both gels also melted upon heating,as shown with an increase in viscosity. There was no noticeabledifferent in the viscosity of the samples upon heating, but there was agreater change in viscosity for the prolamin sample upon cooling as itwas firmer at room temperature. Upon heating, the cheese replica withprolamins had an increase in the interactions between the molecules. Asa portion of the cheese replica with prolamins was pulled away from therest of the sample, it showed stretching, due to rest of the gelretaining its intermolecular interactions. These stretching propertieswere not seen in the sample without prolamins.

Example 17: Creation of Stretchy Non-Dairy Cheese Replicas usingPolysaccharides

Cheese replicas were compared with and without 0.5% xanthan gum. Onesample was a 4% solution of soy protein (7S and 11S), 2% pea-globulin,mixed with 2% pea-prolamins, and 0.5% xanthan gum; another was a 4%solution of soy protein (7S and 11S), 2% pea-globulin, and mixed with 2%pea-prolamins; another was a 4% solution of soy protein (7S and 11S), 2%pea-globulin; the last sample was a 4% solution of soy protein (7S and11S), 2% pea-globulin and 0.5% xanthan gum. All samples were heated to95° C. and then cooled back to 25° C. The mixtures were then incubatedat 25° C. overnight, then drained through cheesecloth to separate gelledmaterial from non-gelled liquid. The resulting cheese replicas gels wereall gelled at room temperature, with the gel containing prolamins and/orxanthan gum being firmer than the others. All the gels melted uponheating, as shown with an increase in viscosity. Upon heating, it wasalso shown that the two cheese replicas with xanthan gum had an increasein the interactions between the molecules, greater than the cheesereplicas with no xanthan gum. As in Example 16, the cheese replicas withprolamins exhibited stretching properties.

Example 18: Creation of Cheese Replicas using Crosslinked IsolatedProteins

A cheese replica was made from an emulsion of 4% pea-globulins, 20%sunflower cream fraction, and 1% glucose, by heating to 24° C., thenadding MAll at 0.03% and incubating for 1 hour. After the incubation,the heat was increased to 38° C., and 0.6% transglutaminase was addedand the temperature held at 38° C. for 1 hour. The mixture in thevat/beaker was held at room temperature for 12 hours to allow themixture to coagulate. After 12 hours, the final curd had a pH of 4.2.The whey then was drained from the curd through butter muslin, and thenthe curd was whisked and spooned into mold forms and held at roomtemperature for 1 hour. After 24 hours at room temperature, the cheesereplicate was removed from the mold form and stored at 4° C.

Example 19: Method of Making Hard Cheese Replicas

The non-dairy milk was inoculated with thermophilic cultures beforeformation of the gel. During formation of the gel, the temperature wasslowly increased to allow the curd to release more whey. The curd wascut into ½ inch squares and allowed to acidify for 10 minutes stillsuspended in its own whey. After 10 minutes the curd was stirred with alarge whisk breaking it up into pea sized pieces. At that time theinternal temperature of the whey/coagulum was increased by 2 degreesevery five minutes by heating in a waterbath until the desired internaltemperature (130° F.) was reached. The curd was stirred every 10 minutesto assure that it was not reaggregating. The curds were then separatedand drained to form a hard cheese replica. The hard cheese replica wasthen aged.

Example 20: Method of Making a Soft Ripened Cheese Replica

The following is the standard recipe used throughout the examples tomake soft ripened (SR) cheese replica. The standard pasteurized milkmixture that was used has 28% cream, made from 55% almonds and 45%Macadamia. The milk is heated to 90±3° F., then Florica Danica,Mesophilic Starter (MA11, LF2, LF5, LF7, LF21, MD88 or other cultures),Geotrichum candidum, Penicillium candidum, and Debaromyces hanseniicultures were allowed to hydrate on top of milk for 5 minutes before itis stirred into the milk. Proteases and/or lipases (dissolved in water)can be added at this step. The milk containing the cultures was held at90±3° F. for 90 minutes. After an hour, the pH of the formula usuallydrops to 5.6±0.2. After the hour, the circulator was adjusted to 110°F., and transglutaminase (dissolved in water right before use) wasadded. The formula was stirred until completely and evenly mixed intothe milk and left unstirred for the rest of the coagulation. Once theformula reached 100° F., the circulator was turned off, and the formulawas kept in the waterbath for 10 minutes. Proteases and/or lipases(dissolved in water) also can be added at this step. At that point, thevat/beaker was taken from the water and covered with plastic wrap tocoagulate for 12 hours at room temperature.

After 12 hours, the final curd had a pH of 4.4 . The curd was cut into 1inch squares, and allowed to sit for 5 minutes. The whey was thendrained from the curd through butter muslin, usually resulting in 50%curd and 50% whey. Proteases and/or lipases (dissolved in water) alsocan be added to the curd at this step. The curd was whisked for 5minutes, spooned into the micro-perforated mold forms to the desiredweight, and then allowed to sit at room temperature for 1 hour. After anhour, a cover was placed on the curd on each mold form. The curd wasallowed to drain for an additional 1 hour at room temperature in themold form, and then the curd in the mold form was pressed for 24 hoursat 36° F. After the pressing time, the cheese replicas were brined intheir mold forms (time is dependent on the size of the piece, 6 ozcheese replica=20 mins).

Cheese replicas still in their mold forms were fully immersed inpreheated saturated brine at 50° F. After brining, the molds were placedon a draining rack and returned to 36° F. for 24 hours. Each cheesereplica then was removed from its mold and placed on a draining mat andreturned to 36° F. for 24 hour. After 24 hours, the cheese replica wastransferred from 36° F. to a dry yeasting room for three days at 60° F.,with 75% humidity. After three days, the cheese replica was transferredfrom a draining mat to an aging mat. The mat was placed on an agingrack, and moved to a ripening room at 50° F., with 90% humidity andcontinuous airflow. Every two days, the cheese replica was turned andthe mat replaced. After seven days, the cheese replica was transferreddirectly onto an aging rack, allowing maximum aeration for seven moredays, or until mold coverage was complete. After mold coverage wascomplete, the cheese replica was moved to 36° F. for sixteen hours. Thecheese replica was then wrapped in perforated paper. Cheese replicas canbe tasted two weeks later.

Example 21: Method of Making a Soft Fresh Cheese Replica

The following is the standard recipe used throughout the examples tomake soft fresh (SF) cheese replicas. The standard pasteurized milk usedto make SF cheese replica has 28% cream, made from 55% almonds and 45%Macadamia. The milk was heated to 83±3° F., then MA11 or other bacterialcultures were added (cultures are allowed to hydrate on top of milk for5 minutes before it is stirred into the milk). Proteases and/or lipases(dissolved in water) can be added at this step. The milk containing thecultures was held at 83±3° F. for 1 hour. After an hour, the pH of theformula usually drops to 5.6±0.2. After the hour, the circulator wasadjusted to 110° F., and transglutaminase (dissolved in water rightbefore use) was added. The formula was stirred completely and evenlyinto the milk and left unstirred for the rest of the coagulation. Oncethe formula reached 100° F. (it takes 50±10 minutes to reachtemperature), the circulator was turned off, and the formula was kept inthe waterbath for 10 minutes. Proteases and/or lipases (dissolved inwater) also can be added at this step. At that point the vat/beaker wasremoved from the waterbath and covered with plastic wrap and allowed tocoagulate for 12 hours at room temperature. After 12 hours the finalcurd has a pH of 4.4±0.1 (if normal formula). The curd was cut into1-inch squares, and allowed to sit for 5 minutes. The whey was thendrained from the curd through butter muslin, usually resulting in 50%curd and 50% whey. The proteases and/or lipases (dissolved in water)also can be added to the curd at this step. The curd was whisked for 5minutes, spooned into the mold forms to the desired weight, and then letto sit at room temperature for 1 hour. After an hour, a cover was placedon the curd and 600 g of weight on each mold form were added. The curdwas allowed to drain for an additional 1 hour at room temperature in themold form. The curd in the mold form was then pressed for 24 hours at36° F. After the pressing time, the cheese replicas were brined in theirmold forms (time is dependent on the size of the piece, 8 oz cheesereplica=10 mins). Cheese replicas in their mold forms were placed backat 36° F. with their cover but without the weight. After 24 hours, thecheese replicas were removed from their mold forms and placed at 36° F.on draining mats. After another 24 hours, the cheese replicas wereplaced on a clean tray and the entire tray was wrapped with plasticwrap, and maintained at 36° F. until tasting.

Example 22: Preparation of a Blue Cheese Replica

Standard pasteurized nut milk has 28% cream, made from 55% almonds and45% macadamia nuts. The milk is heated to 83±3° F., then MA11 andPenicillium roquefortii are added (cultures are allowed to hydrate ontop of milk for 5 minutes before it is stirred into the milk). Theproteases and/or lipases (dissolved in water) can be added at this step.The milk containing the cultures is held at 83±3° F. for 1 hour. Afteran hour, the pH of the formula usually drops to 5.6±0.2. After the hour,the circulator is adjusted to 110° F., and transglutaminase (dissolvedin water right before use) is added. The formula is stirred completelyand evenly into the milk and left unstirred for the rest of thecoagulation. Once the formula reaches 100° F. (it takes 50±10 minutes toreach temperature), the circulator is turned off, and the formula staysin the waterbath for 10 minutes. The proteases and/or lipases (dissolvedin water) can be added at this step. At that point the vat/beaker istaken from the water and covered with plastic wrap and allowed tocoagulate for 12 hours at room temperature. After 12 hours the finalcurd has a pH of 4.4±0.1 (if normal formula). The curd is cut into 1inch squares, and allowed to sit for 5 minutes. The whey is then drainedfrom the curd through butter muslin, usually resulting in 50% curd and50% whey. Proteases and/or lipases (dissolved in water) also can beadded to the curd at this step. The curd is whisked for 5 minutes,spooned into the mold forms to the desired weight, and then let to sitat room temperature for 1 hour. After an hour, the follower is placed onthe curd and 600 g of weight on each mold form are added. The curd isallowed to drain for an additional 1 hour at room temperature in themold form. The curd in the mold form is then pressed for 36 hours at 36°F. After the pressing time, the cheese replicas are brined in their moldforms (time is dependent on the size of the piece, 8 oz cheesereplica=10 mins). Cheese replicas in their mold form are place back at36° F. with their topper but without weight. The cheese replica formswill be aged at 36° F. for 2 days then the salt rub will be applied tothe exterior of the cheese replicas each day for a 3 day period. Thecheese replicas are then matured for 20 days at 41° F. The cheesereplica is then pierced with a small needle several times into thepressed cheese replica to allow the mold to innoculate in these holesand spread through out the interior surface of the cheese replica. Thisprocess is repeated on the 30th day of maturation. At that point, thecheese replica is to age for another 5 months at 40° F. The drying roomwill be kept at 46 to 53° F. and the ripening room will be held at 35 to50° F.

Example 23: Preparation of a Blue Cheese Replica

A nut milk composed of 60% almond milk and 40% macadamia milk, having afat content of 14.2%, was pasteurized. The pH of the milk afterpasteurization was 6.4. The milk was heated to 81° F. and individualmicrobial cultures (LF2 (LLC), MD88 subculture (LLBD), LF5 (LLL),Penicillium roquetforti and Debaryomyces hansenii) were added at onetime. After incubating at 81° F. for 1 hour, the pH of the milk rangedfrom 5.9 to 6.0. The temperature of the milk was raised to 100° F., anda transglutaminase (ACTIVA TI, from Ajinomoto), hydrated in a 2 to 1ratio water to enzyme and allowed to sit for 5 minutes, was added to the100° F. milk. The enzyme was stirred in gently and the milk was held for1 hour at 100° F. without stirring. The heat was turned off and the milkallowed to sit covered for 4 hours to form a strong coagulation. Afterthe 4 hours, the pH of the milk was about 5.8. There was a strongresilient gel formed before cutting the curd into ½ inch squares andleft to heal for 15 minutes in the whey with a pH of 5.9.

The curd was stirred with a large whisk to just break up the curd forabout 60 seconds. The temperature of the curd then was increased 2degrees every 5 minutes until about 120° F. with stirring every 10minutes to insure no further matting of the curd occurred. Once thetarget temperature was reached, the curd was separated and firm, and hada pH of about 5.6. The curd was put into a tightly woven linen drainingbag and hung at room temperature for 8 hours, then placed in asterilized stainless steel bowl and 1% Kosher salt was added anddistributed evenly. After salting the curd, it was ladled intocylindrical molds on plastic draining mats, and allowed to drain for 12hours, with flipping once every hour for 6 hours. At this point, theforms were salted lightly on all sides and put back into the molds, thenput into a yeasting room at 42° F. and 75% relative humidity (RH) for 5days, turning the forms 2x per day. The forms then were moved to themolding room at 51° F. and 90% RH, and punctured multiple times with astainless steel needle to increase oxygen flow to the center. The cheesereplica was maintained under these conditions for 3 weeks to encourageyeast and mold growth to occur. After 3 weeks, the yeast and mold werewashed off the exterior of the forms with a 5% salt solution and wrappedin perforated foil. The cheese replica was kept in a cold aging room at38° F. for a minimum of 30 days for cold aging to occur. After aging,the cheese replicas can be wrapped in new foil or plastic wrap toprohibit mold growth on the exterior.

Blue cheese replica crumbles were formed in a similar fashion, exceptthat the curd was spread out on mats and put into a 51° F. and 90% RHaging environment to allow the yeast and mold to grow and stabilize thenatural microflora. The curd was then aged in the molding room for 3weeks and packaged in air tight containers to cut off oxygen flow andstop the bluing process.

Example 24: Preparation of a Washed Rind Cheese Replica

The milk (pasteurized milk has 28% cream, made from 55% almonds and 45%macadamia nuts) was heated to 83±3° F., then MA11, yeast, Micrococci,Coryneform bacteria and Geotrichum candidum were added (cultures wereallowed to hydrate on top of milk for 5 minutes before being stirredinto the milk). The proteases or lipases (dissolved in water) can beadded at this step. The milk containing the cultures was held at 83±3°F. for 1 hour. After an hour, the pH of the formula usually drops to5.6±0.2. After the hour the circulator was adjusted to 110° F., andtransglutaminase (dissolved in water right before use) was added. Theformula was stirred until completely and evenly mixed into the milk andleft unstirred for the rest of the coagulation. Once the formula reached100° F., the circulator was turned off, and the formula was left in thewaterbath for 10 minutes. The proteases or lipases (dissolved in water)also can be added at this step. At that point the vat/beaker was takenfrom the water and covered with plastic wrap to coagulate for 12 hoursat room temperature. After 12 hours the final curd has a pH of 4.4±0.1(if normal formula). The curd was cut into 1-inch squares, and let tosit for 5 minutes. The whey was then drained from the curd throughbutter muslin, usually resulting in 50% curd and 50% whey. The proteasesand lipases (dissolved in water) also can be added at this step to thecurd. The curd was whisked for 5 minutes, spooned into the mold forms tothe desired weight, and then allowed to sit at room temperature for 1hour. After an hour, a cover was placed on the curd and 600 g of weighton each mold form were added. The curd was allowed to drain for anadditional 1 hour at room temperature in the mold form. The curd in themold form was then pressed for 36 hours at 36° F. After the pressingtime, the cheese replicas were brined in their mold forms (time isdependent on the size of the piece, 8 oz cheese replica=10 min). Cheesereplicas in their mold form were place backed at 36° F. with their coverbut without weight. The cheese replica forms were aged at 36° F. for 2days. The cheese replica forms were brined in a saturated brine andallowed to drain for 48 hours at 36° F. After the 48 hour period thecheese replicas were brushed with a solution of Brevibacterium linensand 5% salt solution for two weeks turning the forms every two days.After that time, the washing of the form was decreased. Once theBrevibacterium linens was visible on the rind, the washing was reducedto 2× per week. After that period, the rind was brushed with a solutionof yeast and water to help dry out the rind with help from good freshair movement as the cheese replicas age.

The drying room temperature for washed rind cheese replica was 57 to 64°F. and the ripening room temp was 52 to 57° F. The cheese replicas werewrapped in breathable paper and aged for an additional 60 days at 35° F.or higher.

Example 25: Use of Citrate in Yeast Extract Media to Develop “Buttery”Flavors

A 2-dimensional matrix of glucose concentrations vs. citrateconcentrations was set up with MD88 (LLBD) to evaluate the relationshipsbetween citrate and glucose and the production of “buttery” compounds(e.g., acetoin and 2,3-butanedione). The yeast extract media (YEM) usedwas composed of 0.5% yeast extract (Flavor House, Inc, Item #X11020) and20 mM Potassium Phosphate buffer, pH 7.0. This YEM was inoculated with0.005% (w/v) MD88 lyophilysate (Danisco CHOOZIT, Item #MD088 LYO 50DCU). Glucose and citrate stocks were added to 9 volumes of YEM withMD88 in such a way to create a 3×3 matrix of [Glucose] vs. [Citrate].Glucose was added to this media at 200 mM, 50 mM, or 10 mM, and citratewas added as trisodium citrate hydrate at 50 mM, 10 mM, or 2 mM. Allmedia samples were incubated for 17 hours at 30° C. with 200 rpmshaking.

Cultured samples were smelled by a trained flavor scientist and analyzedby GCMS. Table 8 provides the recorded aroma descriptions and the GCMSdata for each sample after the 17-hour aerobic incubation. A “buttery”aroma could be smelled in all samples down to 2 mM Citrate and thisaroma was stronger with higher glucose concentrations. All samples with10 mM glucose had a very mild aroma and higher pH suggesting poorMD88growth at this glucose concentration.

TABLE 8 Aromas and pH of each sample [Glucose](mM)/[Citrate] (mM) pHAroma 200/2  4 yeasty, light butter 200/10 4 buttery, pungent/sharp sour200/50 4.5 buttery, strong sour 50/2 4 media, light butter  50/10 4buttery, sour  50/50 7 buttery, sour, light almonds 10/2 5.5 bready,light butter  10/10 6.5 bready, yeasty  10/50 7.5 light media

GCMS was used to detect the different volatile compounds present in eachsample using a solid phase micro-extraction (SPME) fiber containingpolydimethylsiloxane (PDMS) to adsorb volatile compounds from the sampleheadspace. Five mL volumes of each sample in glass GCMS vials weresealed and the volatile compounds were extracted from the headspace for12 mins at 50° C. while samples were agitated at 500 rpm. The GCMS datafor “buttery” aroma compounds (2,3-butandione, acetoin, and2,3-hexanedione) support the aroma descriptions. All three compoundsincreased with increasing citrate concentration and glucoseconcentrations over about 25 mM. At 10 mM Glucose, MD88 did not growwell and therefore could not produce any aroma compounds. See, FIGS.12-14.

Example 26A: Use of Staphylococcus xylosus to Develop “Cheesy” Flavorsin Yeast Extract Media

Three different microbes were cultured in YEM with 5% Refined CoconutOil at 4 different glucose concentrations to determine if microbialgrowth in a low carbon environment could promote lipid degradation tofree fatty acids. The YEM was composed of 0.5% yeast extracts (FlavorHouse, Inc, Item #X11020) and 20 mM potassium phosphate buffer, pH 7.0which was sterile filtered and then combined with warm coconut oil. Thewhole mixture was sonicated to create a homogenous emulsion. Theemulsified media mix was distributed to glass vials and sets were spikedwith different glucose concentrations: 20 mM, 5 mM, 1 mM, or 0 mM. Eachglucose gradient set then was inoculated with 0.005% (w/v) MD88(CHOOZIT, Item# MD088 LYO 50 DCU), 0.005% (w/v) TA61 (CHOOZIT, Item# TA61 LYO 50 DCU), or 5×10⁷ cells/mL of Staphylococcus xylosus (SX)(in-house isolation). Samples inoculated with MD88 or SX were incubatedat 30° C. with 200 rpm of shaking for 19 hours. Sample inoculated withTA61 were incubated at 37° C. with 150 rpm of shaking for 19 hours.Cultured samples were then smelled by two individuals, the pH measured,and analyzed by GCMS (SPME fiber sampling of headspace). Table 9contains the recorded aroma descriptions for each sample after the19-hour aerobic incubation. The samples inoculated with SX were the mostinteresting. At higher glucose concentrations the samples smelledfermented and fruity, while at lower glucose concentrations the samplessmelled waxy and plastic suggesting the presence of free fatty acids.These observations were supported by the GCMS data which detected C6:0,C8:0, C9:0 & C11:0 free fatty acids in samples with 0 mM and 1 mMGlucose. See FIG. 15. At 20 mM Glucose, SX produced 2-methyl-butanoicacid and 3-methyl-butanoic acid, which are described in literature tohave fermented, fruity, and cheesy aromas. See, FIG. 16.

TABLE 9 Aromas of each sample and the final pH of each sample MediaCondition (SX) pH Aroma Results 1 Aroma Results 2 20 mM Glucose 5.5fruity, fermented, sweaty(butyric brothy acid-like), feety-apricot 5 mMGlucose 7 brothy, slight waxy bready, potato 1 mM Glucose 5.5 cheesy,plastic/waxy waxy (C10:0) 0 mM Glucose 4.5 plastic/waxy lighter waxy,slight fruity noticed

Example 26B: Use of Brevibacterium to Develop “Cheese” Flavors in YeastExtract Media

Brevibacterium was cultured in YEM with several different keto-acids todetermine if Brevibacterium will synthesize free fatty acids fromketo-acids. The YEM was composed of 0.5% yeast extract (Flavor House,Inc, Item #X11020), 20 mM Potassium Phosphate buffer, pH 7.0, and 50 mMGlucose. Separate volumes were spiked with 10 mM of Pyruvic Acid (Sigma,Cat #10736), 10 mM trisodium citrate (QC Unlimited, LLC), or 10 mMOxalix acid (Sigma, Item #194131). All samples were inoculated with0.02% (w/v) Brevibacterium/Corynebacteriae (CHOOZIT, Item #LR LYO 10D)and incubated at 30° C. with 200 rpm of shaking for 22 hours. Culturedsamples were then smelled, pH measured, and then analyzed by GCMS (SPMEfiber sampling of headspace). Table 10 provides the recorded aromadescriptions by a trained flavor scientist for each sample after the22-hour aerobic incubation. The sample with oxalic acid added wasdescribed and “goaty” and “waxy” which are characteristic odors of shortchain free fatty acids. This observation was further supported by theGCMS data showing butanoic acid, propanoic acid, 3-methyl butanoic acid,and 2-methyl propanoic acid (“cheese” acids) only in the sample withoxalic acid.

TABLE 10 Aroma descriptions and measured pH values for Brevibacteriumsamples Sample Name Aroma pH Pyruvic Acid brothy, rotten 6 Citrateearthy, musty, mushroom 7 Oxalic Acid brothy, mushroom, goaty, waxy(aged cheese-like) 4.5 None fermented, brothy, malty 7

Example 27: Use of Pyruvic Acid and ta61 to Enhance “Buttery” Flavors inCultured Soymilk

MD88 and TA61 were cultured in soy milk with varying concentrations oftrisodium citrate and/or pyruvic acid to determine the affects on“buttery” aroma compound production. The soy milk (WestSoy, Unsweetened,Organic) was supplemented with 20% Coconut Milk (Sprouts, Premium), 50mM Glucose, and 50 mM Sodium Chloride. Two separate volumes of soy milkmedia were inoculated with either 0.01% (w/v) MD88 (CHOOZIT, Item #MD088LYO 50 DCU) or 0.01%(w/v) TA61 (CHOOZIT, Item #TA 61 LYO 50 DCU). Eachset was divided into 12 volumes and spiked with: Na3-Citrate (QCUnlimited, LLC) at 20 mM, 10 mM, 5 mM, or 2 mM; Pyruvic Acid (Sigma, Cat#10736) at 20 mM, 10 mM, 5 mM, or 2 mM; and Citrate and Pyruvate at 10mM & 10 mM, 5 mM & 5 mM, 1 mM & 1 mM; one sample was spiked withneither. Samples inoculated with MD88 were incubated at 30° C. for 24hours, and samples inoculated with TA61 were incubated at 37° C. for 24hours. After incubation, the samples were smelled by a trained flavorscientist, tasted, the pH measured, and then analyzed by GCMS (SPMEfiber sampling of headspace). Tables 11 and 12 contain the recordedaroma and flavor descriptions for each sample after the 24-hourincubation. Soymilk samples inoculated with TA61 had a stronger butteryaroma in comparison to samples inoculated with MD88. The most “buttery”TA61 samples were those spiked with only low concentrations of pyruvateor citrate; a higher pyruvate concentration resulted in a more “creamy”aroma. The addition of higher citrate concentrations also resulted inmore sour and astringent tasting samples. The GCMS results from eachsample set show that only the addition of pyruvate to soymilk culturedwith TA61 increase the acetoin production. The addition of citrate tosoymilk does not significantly enhance the production of buttery aromacompounds by MD88 or TA61 in soymilk. Similarly, the addition ofpyruvate to soymilk has no effect on acetoin or 2,3-butanedioneproduction by MD88.

TABLE 11 Measured pH, and aroma and flavor descriptions of each MD88cultured sample. Samples with MD88 Aroma pH Taste No Addition butter,coconut, cream, 4.5 sour, creamy, light green soymilk 2 mM Citratebutter, sour, cream 4.5 sour, creamy, soymilk 5 mM Citrate creamy,butter, light 4.5 sour, creamy, cereal soymilk 10 mM Citrate creamy,wheat, light 4.5 sour, astringent, butter soymilk taste 20 mM Citratecreamy, light butter, 4.5 sour, astringent, wheat citrus, soymilk 2 mMPyruvate buttery, sour, light 4.5 sour, creamy, green soymilk 5 mMPyruvate malty, wheat 4.5 sour, soymilk 10 mM Pyruvate sour, lightbutter, 4.5 sour, soymilk wheat 20 mM Pyruvate sour, creamy, wheat 4.5sour, soymilk 1 mM Pyruvate, butter, creamy, wheat 4.5 light sour, 1 mMCitrate soymilk 5 mM Pyruvate, butter, cream 4.5 sour, soymilk 5 mMCitrate 10 mM Pyruvate, sour, slight citrus, 4.5 sour, soymilk 10 mMCitrate light butter, wheat

TABLE 12 Measured pH, and aroma and flavor descriptions of each TA61cultured sample. Samples with TA61 Aroma pH Taste 0 mM Citrate butter,soy 4 sour, cream, or Pyruvate soymilk 2 mM Citrate butter, soy 4 sour,soymilk 5 mM Citrate butter, cream, wheat 4 sour, soymilk 10 mM Citratecreamy, light butter, 4 sour, citrus, wheat soymilk 20 mM Citrate cream,wheat 4 sour, citrus, soymilk 2 mM Pyruvate butter, creamy 4 sour,soymilk 5 mM Pyruvate buttery, cream, sweet, 4 sour, soymilk wheat 10 mMPyruvate creamy, light butter, 4 sour, soymilk wheat 20 mM Pyruvatecream, sweet, wheat 4 sour, soymilk 1 mM Pyruvate, buttery, creamy 4sour, soymilk 1 mM Citrate 5 mM Pyruvate, cream, butter, sweet 4 verysour, 5 mM Citrate soymilk 10 mM Pyruvate, sweet, cream, wheat 4 verysour, 10 mM Citrate citrus, soymilk

Example 28A: Use of Staphylococcus xylosus to Develop “Cheesy” Acids inSoymilk

SX was cultured in soy milk with varying branched chain amino acids todetermine affects of supplemental amino acids on 3-methyl-butanoic acid,2-methyl butanoic acid, and 2-methyl propanoic acid production by SX.The soy milk (WestSoy, Unsweetened, Organic) was supplemented with 20%Coconut Milk (Sprouts, Premium), 50 mM Glucose, and 50 mM SodiumChloride. Leucine (Leu), Isolecuine (Ile), and Valine (Val) were spikedin at 10 mM into separate samples. An additional sample was spiked withall 3 amino acids at 6 mM. A final sample included 0.5% yeast extract(Flavor House Inc, Item# 090656) as a source of branched chain aminoacids. All samples were then inoculated with lx10⁸ cells/mL of SX andincubated at 37° C. for 24 hours. Cultured samples were analyzed by GCMS(SPME fiber sampling of headspace). FIGS. 20-22 depict the GCMS data forthe 3-methyl-butanoic acid, 2-methyl butanoic acid, and 2-methylpropanoic acid detected in each sample after the 24-hour incubation. Theaddition of leucine increased 3-methyl butanoic acid production whilethe addition of isoleucine increased 2-methyl butanoic acid production.Similarly, addition of valine increased 2-methyl propanoic acidproduction.

Example 28B: Use of Staphylococcus xylosus to Develop 3-Methyl ButanoicAcid in Soymilk

SX was cultured in soymilk with varying concentrations of leucine todetermine affects of supplemental leucine on 3-methyl-butanoic acidproduction by SX. The soymilk (WestSoy, Unsweetened, Organic) wassupplemented with 20% Coconut Milk (Sprouts, Premium), 50 mM Glucose,and 50 mM Sodium Chloride. Leucine was spiked in to separate samples at30 mM, 20 mM, 10 mM, 5 mM, 2 mM, and 0 mM. Additionally, a sample with10 mM leucine was spiked with an additional 10 mM of alpha-ketoglutaricacid (aKG). All samples were then inoculated with 1×10⁸ cells/mL of SXand incubated at 30° C. for 24 hours. Cultured samples were smelled by atrained flavor scientist, tasted, the pH measured, and then analyzed byGCMS (SPME fiber sampling of headspace). Table 13 contains the recordedaroma and flavor descriptions for each sample after the 24-hourincubation. All samples spiked with leucine had a “dried apricot” aromaand a sweet taste for the lower leucine concentrations and a savorytaste for the greater leucine concentrations. The GCMS supports thearoma descriptions and shows all samples with additional leucine havesignificantly higher 3-methyl butanoic acid. A change in GCMS signal wasconsidered to be significant if was greater than 3× the signal of acompared sample. In this case, the sample with 2 mM Leu was detected tohave 28× the signal for 3-methybutanoic acid as the sample without Leu(0 mM).

TABLE 13 Measured pH, aroma descriptions, and flavor descriptions ofeach SX cultured sample [Leucine] (mM) Aroma pH Taste 0 old driedapricots, 5.5 soymilk, slight sour, slight musty astringent 2 driedapricots, 5.5 slight sweet, caramel yogurt-like, wheat 5 dried apricots,5.5 slight sweet, caramel savory-note, wheat 10 dried apricots, 5.5savory, dried malty apricots 20 dried apricots, 5.5 savory, light maltysickly-sweet, apricots 30 dried apricots, 6 savory, wheat, malty, slightsalty, apricots, octane musty 10, plus dried apricots, 5.5 savory, dried10 mM aKG malty, slight apricots musty

Example 29: Use of Brevibacterium and Methionine to Produce DimethylTrisulfide

Brevibacterium was cultured in soy milk and YEM with varyingconcentrations of methionine to determine affects of supplementalmethionine on “cheesy” aroma production by Brevibacterium. The soymilk(SunOpta, SoyBase) was supplemented with 50 mM Glucose and the YEM wascomposed of 0.5% yeast extracts (Flavor House, Inc, Item #X11020), 20 mMpotassium phosphate buffer, pH 7.0, and 50 mM glucose. Both media typeswere inoculated with 0.02% (w/v) Brevibacterium/Corynebacteriae(CHOOZIT, Item #LR LYO 10D) and incubated at 30° C. with 200 rpm ofshaking for 22 hours. Cultured samples were then smelled, pH measured,and then analyzed by GCMS (SPME fiber sampling of headspace). Table 15contains the recorded aroma and flavor descriptions for each sampleafter the 22-hour incubation. All samples with methionine added had a“fermented” and “fishy” aroma. The GCMS data suggests that this strongaroma is from dimethyl trisulfide. Methionine can be deaminated tocreate methional which is a desired aged/cheddar cheese aroma compound.Additionally, Brevibacterium is normal cultured on the outside of cheeseand will produce methional during the aging process.

TABLE 15 Aroma descriptions and sample pH after 22-hour incubation ofBrevibacterium in SoyBase and yeast extract media with varyingMethionine concentrations. Sample Name Aroma pH SoyBase-10 mM Metfermented, thiol, potato 7 SoyBase-5 mM Met fermented, fishy, potato 7SoyBase-1 mM Met fishy, fermented, strong fried potato 7 SoyBase soymilk, mushroom, earthy 7 YEM-10 mM Met fermented, fishy, potato 7.5YEM-5 mM Met fermented, fishy, potato 7 YEM-1 mM Met lighter fermented,fishy, potato 7 YEM fermented, brothy, malty 7

Example 30: Production of Microbial Cheese Flavor Production in PeaCheese Replicas

A 50 mg/mL solution of isolated pea vicilin (PV) protein (purified togreater than 80%) was heated to 90° C. for 30 minutes to denature theproteins used as the base for cheese flavor development by SX, TA61, andMD88 cultures. The denatured PV was supplemented with 20% Coconut Milk(Aray-D), 20 mM Glucose, and 0.5% (w/v) yeast extract (BioSpringer, Item#2020). Four different culturing procedures were followed: (i) SXculture followed by MD88 culture (SX/MD88), (ii) SX and MD88 co-culture(SX+MD88), (iii) SX culture followed by TA61 culture (SX/TA61), and (iv)SX and TA61 co-culture (SX+TA61). All samples were inoculated with 1×10⁸cells/mL SX and specified samples were inoculated with 0.05%(v/w) MD88(CHOOZIT, Item #MD088 LYO 50 DCU) or 0.05% (w/v) TA61 (CHOOZIT, Item #TA61 LYO 50 DCU). For sequentially cultured samples, the SX was culturedat 30° C. with 200 rpm of shaking for 24 hours. Then specified sampleswere inoculated with MD88 or TA61 and additional substrates (40 mMGlucose, 10 mM Na3-Citrate, 2 mM Methionine, and 3 mM MgCl₂).

All samples were incubated a second time with 200 rpm of shaking for 22hours; MD88 inoculated samples were incubated at 30° C. and TA61inoculated samples were incubated at 37° C. Co-cultured samplescontained SX, the additional substrates (40 mM Glucose, 10 mMNa₃-citrate, 2 mM methionine, and 3 mM MgCl₂), and MD88 or TA61. Sampleswith MD88 were incubated at 30 C while samples with TA61 were incubatedat 37° C., but all samples were shaken at 200 rpm for the 24-hourincubation. Once all samples were cultured, the samples were smelled andtasted by a trained flavor scientist, the pH was measured, and thensamples analyzed by GCMS (SPME fiber sampling of headspace). The sampleswere created into cheese replicas by adding in 20 mM CaCl₂ to solidifythe replicas. Table 16 contains the recorded aroma and flavordescriptions for all samples cultured with PV. Most samples smelled“buttery” and/or “creamy” and these descriptions are supported by theGCMS data showing the presence of acetoin and 2,3-butanedione. See,FIGS. 25 and 26. FIG. 27 shows the free fatty acids detected by GCMS incultured PV with coconut milk.

TABLE 16 Aroma, flavor and pH descriptions of cultured pea vicilins withcoconut milk. Sample Name Final pH Aroma Flavor SX + MD88 A 5 buttery,slight burnt, burnt, buttery, light cream, coconut slight astringentSX + MD88 B 4.5 buttery, creamy, slight sour, buttery, burnt slightgrainy SX + TA61 A 5 buttery, creamy, nutty strong burnt, pea, sour SX +TA61 B 4.5 buttery, creamy, pea sour, strong protein savory, burntSX/MD88 A 5 sweet, floral, buttery, strong savory, light burnt sour,burnt SX/MD88 B 5 fruity, liquor savory, burnt SX/TA61 A 4.75 malty,caramel, cream savory, burnt SX/TA61 B 4.75 fruity, malty fruity,savory, light burnt

Example 31: Direct Control of the Creation of Flavor Compounds byBacteria

To control flavor production of different aroma compounds produced bybacteria, MA11, MD88, TA61 were tested in a low odor media (LOM). Twocontrols were run, one with only LOM+MA11 and one with LOM only. A stockvolume of LOM was made, sterile filtered, and stored at 4° C. thoroughthe study. Bacteria concentration of 1×10⁸ cells/mL was added to astock. This LOM with bacteria was aliquoted into the required number of10 mL GC vials. To each individual vial, the pre-determined amount ofadditive was added. All vials were covered tightly with tin foil, storedat 30° C. for ˜24 hours, and then 4° C. for ˜24 hours. After culturing,the vials were allowed to warm to room temperature as the final reactionpH was checked with pH strips. The pH of each vial was adjusted to 3-3.5with 6M HCl. Each vial was smelled by a trained flavor scientist and thearoma was recorded. All vials were capped and run on the GCMS. Originaldata was analyzed using the ChromoTOF library then aligned for eachadditive type. Table 17 shows the LOM that was used for each of thedifferent bacteria, TA61 was not able to grow in the other media. Table18 shows the compounds created or eliminated by which bacteria and theadditives that control its production.

TABLE 17 Low odor media to determine how additives control flavorgeneration by different bacteria TA61 MD88, MA11 yeast extracts 0.50% 0Peptone (from Pea) 0.10% 0.10% K-phos buffer, pH 7.15 50 100 MgCl2 2 2FeCl2 2 0 Glucose 50 25 NaCl 20

TABLE 18 Aroma compounds production controlled by different bacteriawith additives Aroma Compound To increase the compound . . . To decreasethe compound . . . herbal, sweet 1-Hexanol Mango + MD88 green 2-NonanoneAla + MA11, (CoA, FAD, Lipoic Acid, (Folic Acid, Citric Acid,Thiamine) + MA11, CuSO₄ + MA11 Pyruvate) + MA11 acetone-like, 2-ButanoneIle + TA61, Thiamine + TA61, Ascorbic Ca + TA61, C3:0 + MA11, fruity,acid + TA61, Mg +TA61, Riboflavin + C4:0 + MA11, C6:0 + MA11,butterscotch MA11, Ascorbic Acid + MA11, C8:0 + MA11, amino acids +FeCl₂ + MA11, Ascorbic Acid + MD88, MD88, Citric acid + MD88,C10:0-C16:1 + MD88, Oils + MD88 C3:0-C8:0 + MD88 sweet, fruity,2-ethyl-1- NAD, FAD, B12, Folic, Nicotinic, TA61 + Amino Acids fattyHexanol Riboflavin, Thiamine, CoenzymeA, lipoic acid, α-Ketoglutaratewith TA61 cheese, fruity, 2-Heptanone Pro + TA61, Ser + TA61, Thiamine +Asp + TA61, Glu + TA61, Met + coconut TA61, Mg + TA61, NAD + MA11, TA61,Co + TA61, Ala + (CoCl₂, CuSO₄) + MA11, Coconut MA11, citric acid +MA11, Oil + MD88, Valine + MD88 CaCl₂ + MA11, MNSO₄ + MD88, NicotinicAcid + MD88 green, herbal, 2-Nonanone Pro + TA61, Ser + TA61, Citricacid + cheesy, fresh TA61, Malic acid + TA61, Lipoic acid + TA61,Valine + MD88 fruity, woody, 2-Pentanone Amino Acid + MD88, Metals +MD88 Most Organic Acids + MD88 fermented buttery 2,3- Ala + TA61, Phe +TA61, Pro + TA61, Ile + TA61, Lue + (Ala, Asn, Butanedione Pyridoxine +TA61, Citric + TA61, Glu) + MA11, Nicotinic acid + Pyruvate + TA61,Xanthine + TA61, MA11, C3:0 + MA11, C4:0, Malate + TA61, Inosine + TA61,Zn²⁺ + C6:0, C10:0, C12:0, C14:0, TA61, Pyruvate + MA11, CoCl2 + MA11,Most Oils and Fatty Acids Citric Acid + MD88, Pyruvate + MD88,Riboflavin + MD88, C16:1 + MD88 pungent, fruity, Acetylaldehyde Thr +TA61, Riboflavin, +TA61, Ala + TA61, Asp + TA61, musty Thiamine + TA61,Ascorbic acid + TA61, Glu + TA61, Mn + TA61, Ala + Lipoic acid + TA61,Mg + TA61, MA11, (CaCl₂, CoCl₂) + MA11 Riboflavin + MA11, (CuSO₄,FeCl₂) + MA11, Thr + MD88, Ascorbic Acid + MD88 sour Acetic acid Ile +TA61, Biotin + TA61, p- Asp + TA61, Glu + TA61, aminobenzoic acid +TA61, Citric MA11 + Ala, NAD + MA11, acid + TA61, Malic acid + TA61,Inosine + FeCl₂ + MA11 TA61, Pyruvate + TA61, MA11, (Riboflavin + CoA) +MA11, CuSo4 + MA11, Citric Acid + MD88, Riboflavin + MD88 butteryAcetoin Ile + TA61, Biotin + TA61, p-aminobenzoic Asp + TA61, Glu +TA61, (Ala, acid + TA61, Thiamine + TA61, Citric acid + Asn, Glu) +MA11, Nicotinic TA61, Inosine + TA61, Pyruvate + TA61, acid + MA11,C3:0, C4:0, Malate + TA61, Xanthine + TA61, Mg²⁺ + C6:0, C10:0, C12:0,C14:0 TA61, Zn²⁺ + TA61, Co + TA61, Citric Acid + MD88, Pyruvate + MA11,CoCl₂ + MA11Pyruvate + MD88, Riboflavin + MD88, C16:1 + MD88, CitricAcid + MD88, Pyruvate + MD88, Riboflavin + MD88, C16:1 + MD88 AcetonePro + TA61, Ascorbic acid + TA61, Citric Riboflavin + MD88, Citricacid + TA61, (Ala, Asn, Met, Pro) + Acid + MD88 MA11, (NAD, Riboflavin,CoA, FAD, Lipoic Acid, Nicotinic acid, thiamine, B12, Folic Acid,Biotin) + MA11, CaCl₂ + MA11, Oxalic Acid + MD88, Ascorbic Acid + MD88,Met + MD88 bitter almonds, Benzaldehyde Riboflavin + TA61, Ascorbic +TA61, Ala + TA61, Pro + TA61, p- cherry Mn²⁺ + TA61, MnSO₄ + MA11,(C16:0, aminobenzoic acid + TA61, C18:0) + MA11, Nicotinic Acid + MD88Inosine + TA61, Malate + TA61, Xanthine + TA61, Ca²⁺ + TA61, Mg²⁺ +TA61, (Ala, Asn, Asp, Glu, Ile, Leu, Lys, Met, Pro, Tyr) + MA11, (FAD,NAD, Thiamine, riboflavin, ascorbic acid) + MA11, (CaCl₂, CuSO₄,FeCl₂) + MA11, (C10:0, C12:0) + MA11, FeCl₂ + MD88, CuSO₄ + MD88,Ascorbic Acid + MD88 Cocoa, green, Butanal TA61 in general malty coco,coffee, Butanal, 2- Pro + TA61, Ca²⁺ + TA61, Ascorbic amino acid + MD88nutty methyl- Acid + MD88 chocolate, Butanal, 3- Riboflavin + TA61,Ascorbic Acid + MD88, TA61 in general, amino acid + peachy, fattymethyl- p-aminobenzoic acid + MD88 MD88, Nicotinic acid + MD88,Riboflavin + MD88, Thiamine + MD88 acidic, dirty, Butanoic Acid Ile +TA61, Ala + TA61, Pro + TA61, Thiamine + TA61 cheese nuance andInosine + TA61, Malic acid + TA61, Derivatives Fe²⁺ + TA61, Mg²⁺ + TA61Ethanol Ile, Biotin, p-aminobenzoic acid, Inosine, Malate, Mg²⁺ withTA61, MA11, (NAD, Riboflavin, CoA, FAD, Lipoic Acid, Nicotinic acid,thiamine, B12, Folic Acid, Biotin) + MA11, Oxalic Acid + MD88 EthylAcetate Pro + MA11 Methyl (CoA, Lipoic Acid, Riboflavin, Nicotinic (Ala,Asn, Met, Pro) + MA11, Butanals Acid, B12, Folic Acid, Biotin) + MA11MA11 in general, Ca²⁺ + MA11, C3:0, C4:0, C6:0 spicy note, 2-methyl-Pro + TA61, Riboflavin + TA61, Ala + TA61, Asn + TA61, floral PropanalAscorbic + TA61, Mn²⁺ + TA61, Ascorbic Pro + TA61, p-aminobenzoic Acid +MD88, MnSO₄ + MD88 acid + TA61, Citric + TA61, Malate + TA61, Ca²⁺ +TA61

Example 32: Culturing Conditions for America Cheese Type Flavor inNon-Dairy Cheese Replica

To prepare a non-dairy replica with an American cheese type flavor, theingredients in Table 19 can be cultured at 30° C. for 24 hours in aclosed container with headspace. The resulting material from thisculture can be cultured with the ingredients in Table 20 at 37° C. for24 hours in a closed container with headspace.

TABLE 19 Components Concentrations Soymilk or Pea Vicilin 80% Coconut20% Leucine  2 mM Yeast Extract 090656 or X11020 0.5%  Glucose 50 mMIsolated SX Culture 1 × 10⁸ cells/mL

TABLE 20 Components Concentrations Material from ‘1st culture’ 100%Methionine  5 mM MgCl₂  5 mM Pyruvate 15 mM Glucose 50 mM TA61 1 × 10⁸cells/mL

Example 33A: Cheese Replica Containing Coacervates Made of PlantProteins

A cheese replica was made by first preparing a 3% (w/v) solution of peavicilins and pea legumins (vicilin:legumin ratio of 3:1 by weight,purified to >90%) in 20 mM potassium phosphate pH 7.4 +100 mM sodiumchloride. Melted palm oil (from Jedwards International) was added to thesolution to a final concentration of 5% (v/v) and mixed by vortexing.The emulsion was then acidified by addition of hydrochloric acid whilestirring to a pH of 5. The resulting slurry was centrifuged and theliquid top layer was decanted off to obtain the coacervate. Thismaterial was creamy in texture at room temperature, solidified when onchilled ice, and melted when heated.

Example 33B: Cheese Replica Containing Coacervates that is FurtherProcessed by Crosslinking Proteins

A cheese replica was prepared by first making a coacervate from a 3%(w/v) solution of pea proteins at 3:1 pea vicilin: legumin ratio andcocoa butter (from Jedwards International) using the method described inExample 33A. The coacervate was collected by centrifugation and furtherprocessed by enzymatically crosslinking its constitutent proteins usinga transglutaminase (Ajinomoto) at a final concentration of 1% (w/v). Thematerial was allowed to incubate with stirring overnight at 30° C. Theresulting cheese replica was a firm, elastic material similar to agedcheeses such as cheddar at room temperature.

Example 33C: Cheese Replica Containing Coacervates that is FurtherProcessed by a Heat-Cool Cycle

A cheese replica was prepared by first making coacervate from a 3% (w/v)solution of pea proteins at a 3:1 pea vicilin: legumin ratio and canolaoil using the method described in Example 33A. The coacervate wascollected and heated in a water bath to 70° C. for 10 minutes in aclosed container, then removed from the water bath to allow it to coolback to room temperature. The resulting material was a firm cheesereplica resembling hard cheeses.

Example 33D: Use of Coacervate to Make Meltable Cheese Replica Slicesusing High Pressure Processing

A cheese slice-replica was made by mixing 12 g soymilk curd (soymilkfrom Westsoy sequentially cultured with cheese cultures TA61 and MD88(both TA61 and MD88 from Danisco) and drained to collect curd) with 12 gof crude soy protein mixture (at a protein concentration of 14% w/v),6.7 mL of canola oil (final concentration of 20% v/v) and 2.8 gfreeze-dried pea legumin (final pea legumin concentration of 8% w/v).The mixture was acidified to pH 5 using lemon juice to produce a cheesesauce-like consistency at room temperature. The sample was sealed in aheat-sealable food-saver plastic bag and then subjected to high pressureprocessing (85 k psi for 5 minutes in an Avure 2L Isostatic Food Press).The samples were removed from the bags and then evaluated for firmnessand melting properties.

The high pressure processing caused the samples to solidify into acheese slice-replica that melted when heated in an oven set to 350° F.Firmness of the replica was found to be comparable to Kraft Americansingles using compression test on a TA.XT2 texture analyzer (slices werecut into 1 cm diameter disks and stacked to a height of ˜5 mm. Flatcylinder probe of diameter 25 mm was used to compress the samples at 0.5mm/sec compression rate up to a distance of 2 mm. The compression forcewas measured to be 19.2 g for Kraft American singles and between 7.3g-12.2 g for the replicas).

Example 33E: Modulating Viscosity of the Coacervate by Varying the PeaLegumin:Vicilin Ratio

Coacervates were prepared as described in Example 33A using 1:1 or 1:3pea vicilin: legumin mixtures at a total protein concentration of 10%(w/v) in 20 mM potassium phosphate buffer pH 7.4+100 mM sodium chloride,10% canola oil (v/v)+10% cocoa butter (v/v) (from JedwardsInternational). The mixtures were acidified to pH 5 using 1Nhydrochloric acid and centrifuged at 5000×g for 10 minutes to collectthe coacervate. The coacervate sample from the 1:1 vicilin:leguminmixture was more creamy and sauce-like in appearance at room temperatureand set when chilled on ice. In contrast, the sample prepared from the1:3 vicilin:legumin ratio was more viscous and did not flow at roomtemperature.

EXample 33F: Modulating Viscosity of the Coacervate by Varying the Typeof Oil

Coacervate were prepared as described in Example 33A using a 1:1 peavicilin:legumin mixture at a total protein concentration of 10% (w/v) in20 mM potassium phosphate buffer pH 7.4+100 mM sodium chloride. Fat,either canola oil or cocoa butter at 16% w/v, or 10% canola oil(v/v)+10% cocoa butter (v/v) (all oils from Jedwards International), wasadded to the protein solution and the mixture was emulsified bysonication, then acidified to a pH of 5 using 1N hydrochloric acid. Thecoacervates (cheese replicas) were collected by centrifugation at 5000×gfor 10 minutes. The replica made using cocoa butter was viscous, did notflow easily at room temperature and solidified on ice. In contrast, thereplica made using canola oil was less viscous and creamy sauce-like atroom temperature and became less runny when cooled on ice. The replicamade with a mixture of 8% canola oil+8% cocoa butter was of intermediateviscosity at room temperature, but set when cooled on ice.

Example 33E: Modulating Viscosity of the Coacervate using EmulsifyingSalts

Coacervate samples were prepared by first making an emulsion of peavicilin: legumin (3:1 ratio by weight, total protein concentration of10%) and a mixture of canola and palm oils (10% each v/v, sourced fromJedwards International). Calcium chloride (Sigma) was added to a finalconcentration of 1 mM and trisodium pyrophosphate dodecahydrate (TSP12,from Prayon) was added to 1% (w/v). The mixture then was acidified using1N hydrochloric acid and centrifuged at 5000×g for 10 minutes to collectthe coacervate. In a control experiment, coacervate was formed using thesame protein and fat mixture but without addition of calcium chlorideand emulsifying salts. Although both the coacervate with TSP12 andcontrol sample were cheese sauce-like in nature at room temperature, thecoacervate formed from the mixture containing TSP12 showed much lowerviscosity and flowed more readily than the control.

Example 34A: Forming Cold Gels with Fat and Cheese Starter Cultures

A cheese replica was formed by first heating a solution of pea-vicilin(>90% purity as judged by gel electrophoresis) at a concentration of 6%(w/v)in 20 mM potassium phosphate buffer pH 7.4+100 mM sodium chlorideat 95° C. for 30 minutes. The solution was cooled back down to roomtemperature. Palm fruit oil (20% v/v, from Jedwards International),glucose (1% w/v), and a starter culture (Lactococcus lactis lactissubsp. diacetylactis from Danisco) were added to the solution at 0.02%(w/v) and mixed. Calcium chloride was added to a final concentration of20 mM and the solution was incubated at 30° C. for 24 hours to allow forgrowth of the Lactococcal culture. The resulting gel was a soft,yogurt-like material that was smooth in texture. The gel did not melt onheating.

Example 34B: Cold Gels with Crosslinked Proteins

A cheese replica was made by heat denaturing a solution of pea-vicilin(>90% purity as judged by gel electrophoresis) at a concentration of 6%(w/v) in 20 mM potassium phosphate buffer pH 7.4+100 mM sodium chlorideat 100° C. for 30 minutes. The solution was cooled back down to roomtemperature and gelled by addition of palm oil (to 40% v/v from JedwardsInternational) and calcium chloride to 20 mM. The solutions weretransferred to 4° C. to obtain a soft, thick yogurt-like gel. Theincreased amount of fat resulted in a thicker gel. Soy protein(unfractionated) was added to a final concentration of 5% (w/v) andcrosslinking was initiated by addition of a transglutaminase (fromAjinomoto) at 0.5% (w/v). The materials were stirred for 1 hr at roomtemperature and subsequently acidified to a pH of 5 (by addition of 1Nhydrochloric acid) while mixing to produce cheese replicas with improvedtexture (increased firmness, resembling cottage cheese) and meltability(melts in oven set to 350° F.).

Example 34C: Cold Gels Combined with Coacervate to form Meltable CheeseReplicas

A cheese-replica was prepared by combining a cold gel with coacervate asdescribed below. The cold gel component was first prepared by heatdenaturing a solution of pea-vicilin (>90% purity as judged by gelelectrophoresis) at a concentration of 6% (w/v) in 20 mM potassiumphosphate buffer pH 7.4 +100 mM sodium chloride at 100° C. for 30minutes. The solution was cooled back down to room temperature andgelled by adding palm oil (to 40% v/v from Jedwards International) andcalcium chloride to 20 mM. The mixture was incubated for approximately10 minutes at room temperature to allow the gel to form.

The coacervate component was formed from a mixture of 3:1 pea vicilin:legumin (total protein concentration of 11% w/v) and palm fruit oil (5%v/v). The mixture was sonicated to form an emulsion and acidified withIN hydrochloric acid to pH 5. The mixture was then centrifuged at 5000×gfor 10 minutes to collect the coacervate (heavier phase at bottom).

The cold gel was mixed with the coacervate in a 2:1 proportion by weightto form a cheese-replica with a soft but thick curd-like consistency atroom temperature. Upon heating in an oven at 350° F., the replica meltedlike cheese.

Example 35: Formation of Meltable Gels with Fractionated Proteins

Solutions of pea proteins at 7-9% protein concentrations(unfractionated), 50 mM NaCl, were adjusted to pH 3-9 using acid (HCl)or base (NaOH) as appropriate. The solutions were subjected to aheat-cool cycle by heating to 95° C. in a water bath, holding at 95° C.for lhr and then turning off the heat and allowing the samples to slowlycool back to room temperature while in the water bath. The samples werethen removed from the containers and the gels were evaluated forappearance and meltability. All samples showed formation of an opaque,white precipitate-like curd that did not melt upon heating.

To evaluate properties of the pea protein fractions comprising theglobular proteins in peas, the proteins were fractionated via anionexchange chromatography. A mixture of crude pea proteins (0.5% w/v) in20 mM potassium phosphate buffer pH 8+50 mM NaCl was passed overQ-Sepharose (GE Life Sciences). The unbound protein fraction wascollected (albumins) and the bound proteins were fractionated over asalt gradient 50-500 mM NaCl. Proteins were observed to elute in 2 majorpeaks (peak 1=vicilin+convicilin, peaks 2=legumin), fractions werepooled and then frozen until use.

Pea protein fractions (vicilin+convicilin and legumin) were tested forformation of meltable gels by dialyzing proteins into buffered solutionspH 4-9 at NaCl concentrations of 50, 100 mM and 300 mM (Buffers used at20 mM each: pH 4.5 sodium acetate, pH 6-8 potassium phosphate, pH 9sodium carbonate). Solutions of 7% protein (w/v) at respective NaCl andpHs were subject to heat-gelation as described above. The samples werethen removed from the tubes and evaluated for appearance and meltingbehavior. Observations are summarized in Table 21.

TABLE 21 Summary of types of gels comprising pea protein legumins andvicilins obtained under various pH and NaCl concentrations pH 4 pH 5 pH6 pH 7 pH 8 pH 9 Pea-vicilin + convicilin 100 mM NaCl phase separationsome translucent gel, meltable precipitate 300 mM NaCl precipitateopaque gel, no melt Pea-legumin 100 mM NaCl phase separation some opaquegel, does not melt precipitate 300 mM NaCl opaque gels, do not melttranslucent gel, meltable

It was found that pea vicilins (+convicilin) and legumins formedmeltable gels at pH >7 but did so at different NaCl concentrations. Thislikely explains why a mixture of pea-legumins and vicilins(+convicilin)did not form a meltable gel under any condition.

It was further explored how pure the legumin or vicilin fractions neededto be in order to obtain meltable gels. Fractionated pea proteins(legumin and vicilin(+convicilin)) fractionated as described above weremixed in ratios legumin: vicilin 0:8, 1:7, 2:6, 3:5, 1:1, 5:3, 6:2, 7:1and 8:0 (at total protein concentration of 8% w/v in 20 mM potassiumphosphate buffer pH 7.4 at 158 mM and 300 mM NaCl concentrations. Thesamples were subject to heat-cool cycle by heating to 95° C. in a waterbath, holding at 95° C. for 15 minutes and cooling to 30° C. at the rateof 0.5 C/min. The samples were then evaluated for melting properties. At158 mM NaCl where the viclin(+convicilin) fraction was expected to forma meltable gel, only samples at legumin:vicilin ratios of 2:6, 1:7 and8:0 formed meltable gels. This suggests that vicilin(+convicilin)fraction needs to be at least 75% pure to form meltable gels. On theother hand, at 300 mM NaCl where legumins are expected to form meltablegels, only samples at a legumin:vicilin ratio of 7:1 and 8:0 formedmeltable gels. This suggests that legumin fraction needs to be at least87.5% pure to form meltable gels.

Example 36: Using Melting Salts for Gelled Emulsions of Proteins

Solutions of pea legumin, vicilin (+convicilin), soy proteins, and moong8S proteins were prepared at 7% (w/v) in 20 mM potassium phosphatebuffer pH 7.4 at 100 mM NaCl (except pea legumins at 300 mM NaCl).Melted palm oil (from Jedwards International) was added at 20% (v/v),calcium chloride (from Sigma) at 1 mM and a melting salt (disodiumphosphate (DSP), trisodium pyrophosphate dodecahydrate (TSP12), sodiumhexametaphosphate (SHMP) or trisodium citrate (TSC)) was added at 1%(w/v) and the mixtures were sonicated to form an emulsion. Each salt wastested for every protein based emulsion. No melting salt added tocontrol samples. The emulsions were transferred to closed containers ina water bath and then subjected to a heat-cool cycle to induce gelation(heated to 95° C. for 15 minutes, held at 95° C. for 15 minutes andcooled to 30° C. at 0.5-1C/min). The samples were then removed from thecontainer and evaluated for meltability.

It was found that while protein solutions described here readily formmeltable gels at pH 7.4 at 100 mM NaCl (300 mM NaCl for pea-legumin),the presence of fats appears to interfere with meltability of the gels,i.e., control samples containing protein+oil+/−calcium chloride did notform meltable gels. However, addition of melting salts allowed theprotein gels to retain meltability as summarized in Table 23.

TABLE 23 Summary of specificity of melting salts for emulsionscomprising different proteins. Protein franction in emulsion DSP TSPSHMP TSC pea-vicilin (+convicilin) ✓ ✓ x x pea-legumin x ✓ ✓ ✓ soy(unfractionated) ✓ x x x mung 8s globulin  ✓* x x x (✓) indicatesheat-induced gel formed from emulsion was meltable, (x) indicates gelwas not meltable; *indicates sample was heated to a maximum of 85° C.during the gelling procedure.

Example 37: Making a Nut Milk Ricotta

A pasteurized nut milk containing 12-14% fat and having a pH between 6.0to 6.3 was used to prepare ricotta cheese replica. Lactococcus lactislactis (0.02 g/L) and Lactococcus lactis cremoris (0.02 g/L) wereinoculated into the nut milk held at about 80° F., then stirred for 15minutes. Hydrated transglutaminase (ACTIVA TI, from Ajinomoto) was addedto the inoculated milk and was allowed to coagulate at temperaturesbetween 12° C. and 25° C. for 10 to 14 hours. When the pH was below 4.6,the curd was cut into 1″ cubes and drained and pressed for 24 hours at41° F. to obtain firm ricotta with a moisture range from 62 to 68%. Thecurd can be salted and whipped as desired.

1. A non-dairy cheese replica comprising a coacervate comprising one or more isolated and purified proteins from a non-animal source.
 2. The non-dairy cheese replica of claim 1, wherein said one or more isolated and purified proteins are plant proteins.
 3. The non-dairy cheese replica of claim 2, wherein said one or more isolated and purified plant proteins are selected from the group consisting of seed storage proteins, Lupine proteins, legume proteins, chickpea proteins, soy proteins, and lentil proteins.
 4. The non-dairy cheese replica of claim 3, wherein said legume proteins comprise pea proteins selected from the group consisting of pea vicilins and pea legumins.
 5. The non-dairy cheese replica of claim 2, wherein said plant proteins are selected from the group consisting of a seed storage protein and an oil body protein.
 6. (canceled)
 7. The non-dairy cheese replica of claim 5, wherein said oil body protein is an oleosin, a caloleosin, or a steroleosin.
 8. The non-dairy cheese replica of claim 2, wherein said plant proteins are selected from the group consisting of ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, proteases, lipases, amylases, glycoproteins, lectins, mucins, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, histones, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), collagens, kafirin, avenin, dehydrins, hydrophilins, and natively unfolded proteins.
 9. The non-dairy cheese replica of claim 1, further comprising one or more microbes selected from bacteria, molds, and yeast.
 10. The non-dairy cheese replica of claim 9, wherein said one or more microbes are selected from the group consisting of Lactococcus lactis lactis (LLL), Leuconostoc mesenteroides cremoris (LM), Lactococcus lactis cremoris (LLC), Pediococcus pentosaceus, Clostridium butyricum, Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Staphylococcus xylosus (SX), Lactococcus lactis biovar diacetylactis (LLBD), Penicillium roqueforti, Penicillium candidum, Penicillium camemberti, Penicillium nalgiovensis Debaryomyces hansenii, Geotrichum candidum, Streptococcus thermophiles (TA61), Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Rhodosporidum infirmominiatum and Brevibacterium linens.
 11. The non-dairy cheese replica of claim 1, said replica further comprising one or more sugars.
 12. (canceled)
 13. The non-dairy cheese replica of claim 1, further comprising a divalent cation.
 14. (canceled)
 15. The non-dairy cheese replica of claim 1, wherein said non-dairy cheese replica comprises one or more plant-derived lipids, one or more oils derived from an algae, fungus, or bacterium, or one or more free fatty acids.
 16. (canceled)
 17. The non-dairy cheese replica of claim 1, further comprising a cross-linking enzyme, wherein said cross-linking enzyme is a transglutaminase or a lysyl oxidase.
 18. The non-dairy cheese replica of claim 1, said replica further comprising one or more purified enzymes.
 19. (canceled)
 20. The non-dairy cheese replica of claim 1, said replica further comprising a melting salt.
 21. The non-dairy cheese replica of claim 1, further comprising an isolated amino acid or other additive selected from the group consisting of a food product, a yeast extract, miso, molasses, a nucleobase, an organic acid, a vitamin, a fruit extract, coconut milk, and a malt extract.
 22. A non-dairy cheese replica comprising: (a) a solidified mixture of one or more isolated and purified proteins from a non-animal source and one or more isolated plant based lipids, or (b) a solidified non-dairy milk, nut milk, and one or microbes; and optionally comprising one or more sugars, divalent cations, isolated enzymes, or isolated amino acids, wherein said non-dairy cheese replica has (i) an increased creamy texture; (ii) an improved melting characteristic; or (iii) an increased stretching ability, relative to a corresponding cheese replica lacking said one or more microbes, sugars, divalent cations, isolated enzymes, isolated amino acids or plant based lipids.
 23. The non-dairy cheese replica of claim 22, wherein said non-dairy cheese replica comprises one or both of: (a) a protease or a lipase and has one or both of a creamier texture and a more buttery flavor relative to a corresponding non-dairy cheese replica lacking said protease or lipase; and (b) one or more added sugars and has a modified flavor profile relative to a corresponding non-dairy cheese replica lacking said one or more added sugars.
 24. A non-dairy cheese replica comprising: (a) a solidified mixture of one or more isolated and purified proteins from a non-animal source and one or more isolated plant based lipids; or (b) a solidified non-dairy milk, nut milk, and one or microbes; and optionally comprising one or more sugars, divalent cations, isolated enzymes, or isolated amino acids, wherein said non-dairy cheese replica has: (i) increased creamy, milky, buttery, fruity, cheesy, free fatty acids, sulfury, fatty, sour, floral, or mushroom flavor or aroma notes; or (ii) reduced nutty, planty, beany, soy, green, vegetable, dirty, or sour flavor or aroma notes; relative to a corresponding cheese replica lacking said one or more microbes, sugars, divalent cations, isolated enzymes, isolated amino acids or plant-based lipids.
 25. The non-dairy cheese replica of claim 24, wherein said non-dairy cheese replica comprises one or both of: (a) a protease or a lipase and has one or both of a creamier texture and a more buttery flavor relative to a corresponding non-dairy cheese replica lacking said protease or lipase; and (b) one or more added sugars and has a modified flavor profile relative to a corresponding non-dairy cheese replica lacking said one or more added sugars. 26-29. (canceled) 